Ingredients:

• 3-4 day old chapattis
• 1 Onion (finely chopped)
• 1/2 Tomato (finely chopped)
• 2 Green chillies (chopped)
• 1/2 tsp Ginger (grated)
• 1 tsp Coriander leaves (finely chopped)
• 1 stalk Curry leaves
• 1 tsp grated Coconut (optional)
• 1/2 tsp Red Chilli powder
• 3 pinches Turmeric powder
• 2 pinches Asafoetida
• salt to taste
• 1/4 tsp each cumin and Mustard Seeds
• 1 tsp Lemon juice
• 1 tbsp oil

Method:

1. Roughly tear up chapatti. Blend to form crumbs.
2. Spread on a plate and keep aside for half hour to dry.
3. Sprinkle dry masalas and salt over the crumbs, mix lightly.
4. Keep aside.
5. Heat oil in a pan, add mustard and cumin seeds, allow to splutter.
6. Add chillies, curry leaves, asafoetida, ginger, and stir.
7. Add onions, stir-fry till they turn transparent.
8. Add tomatoes, lemon juice, and coconut to the onions. Stir.
9. Add crumbs, mix well.
10. Take off the heat once it is heated through.
11. Garnish with chopped coriander and serve hot.

Recipe courtesy of Sify Bawarchi