Ingredients:

• 3 – chappatis
• 1/4 tsp each – cumin and Mustard Seeds
• 1 tsp – Ghee
• 1/4 tsp – Red Chilli powder
• 1/5 tsp – Turmeric powder
• 1/4 tsp – Lemon juice
• 1 tsp – coriander leaves, finely chopped
• 1 cup – water
• Salt to taste

Method:

1. Make the chappatis into 1 inch squares.
2. Mix all the masalas in water and stir.
3. Heat ghee in a sauce pan and add seeds to splutter.
4. Add the masala water, and boil.
5. When it starts to boil well add the chappati pieces, coriander and lemon juice.
6. Cook on low flame to soften the chappati and allow most of the water to soak in.
7. Do not make it too dry.
8. It should be mushy to eat.
9. Serve hot.

Recipe courtesy of Saroj Kering