This is a common recipe found in most Indian kitchens that utilizes leftover chapatis. Chapatis or Indian tortillas are made of wheat flour and they are best when consumed right after making them. When they are left over, they tend to get dry and even reheating them in a microwave does not produce the exact hot and flaky melt in your mouth taste as they are when they are freshly made. So most of the times, when we leftover chapatis, we make this relatively simple dish that serves as a breakfast item or even a quick healthy snack.
Method and Ingredients:
1. Heat oil. Add 1/4 tsp cumin seeds and 1/4 tsp mustard seeds. Let sputter. Add a dash of asofoetida.
2. Add one green chilli (slit lengthwise)
3. Add 6 to 8 curry leaves.
4. Add 1/4 tsp turmeric powder and about 10 peanuts
5. Add 1/2 cup chopped onion.
6. Take about 4 medium size chapatis and crush them well with your hands (about 3 cups). Add salt and sugar to taste and mix well.
7. Add the chapati mixture and toss well. Let cook while stirring constantly on low heat for about 3 to 4 minutes. If the chapatis are quite dry, you can sprinkle a little water to get the mixture rehydrated.
8. Garnish with cilantro, lime juice, and shredded coconut. Serve hot and serve right away.
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