Chapatti Upma

          
          
          The best way to make use of any leftover chapatis is to make a bowl of this yummy upma for your tea-time snack. The chapatis will not only be over in a jiffy, but you will be able to serve a wholesome snack / breakfast for your family. For a non-veg. version, shredded chicken or scrambled eggs can be added. For a bit of an adventure, 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. Sauté for a few seconds.

          Then add the onion, green chilies and ginger and fry till light brown. Now add the mixed veggies and sauté 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.