This recipe transforms leftover Indian flatbreads into a quick, tasty snack.
1 tablespoon vegetable oil
½ teaspoon black mustard seeds
½ teaspoon urad dal (husked and split black gram)
1 medium onion, finely chopped
8 to 10 fresh curry leaves
½ teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon asafoetida
½ teaspoon red chilli powder
Salt to taste
3 medium chapathis, crumbled or cut into smallish pieces
2 tablespoons finely chopped coriander leaves
Freshly squeezed lime juice to taste
1. Heat the oil in a medium pan over medium-low heat. When it is hot, add the mustard seeds. When the seeds begin to splutter, add the urad dal and stir gently until a shade darker in colour.
2. Add the onion and cook until well browned, stirring frequently. Add the curry leaves and stir for a minute.
3. Add the spice powders and salt (remember chapathi has some added salt). Give the pan a good stir.
4. Add the crumbled chapathis and stir gently until heated through. Taste and correct the seasonings if required.
5.Remove from the heat. Serve hot garnished with coriander leaves and lime juice.