The best way to make use of your left over chapattis is to make a bowl of nutritious & delicious Upma for an evening tea time snack. The chapattis will not only be consumed in a jiffy, but you will have a wholesome snack or a breakfast for every one.
For non-vegetarians, shredded chicken or scrambled eggs are best options which can be added to the upma. If you happen to be more adventurous, then try some sliced salami or chopped sausages.
- 4-5 chapattis, shredded
- 1 onion, chopped
- 2 green chilies, chopped
- 1" ginger, finely chopped
- 1/2 cup mixed veggies, finely chopped or frozen veggies
- 2 tbsp. oil
- 1 tsp. mustard oil
- pinch of asafoetida
- 1 sprig curry leaves
- 1 tsp. urad dal (split black gram)
- 1 tbsp. chana dal (bengal gram)
- 2 tbsp. roasted peanuts
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. lime juice
- coriander leaves to garnish
Heat oil and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal, chana dal and curry leaves. Saute for a few seconds.
Then add the onion, green chilies and ginger and fry till light brown. Now add the mixed veggies and saute for a minute or two.
Add the shredded chapattis, salt and turmeric powder and stir fry on low flame for 2-3 minutes. When done, add the roasted peanuts and the lime juice. Mix well and serve, garnished with coriander leaves.