Coming up the recipe of the day ,it
is nothing to do with diet food or wonder milkshakes. Instead it has got
something to do with the leftovers……yeah, leftover chapatis. Chapatis are abundantly available in almost
every Indian household. Though not treated as very important by themselves,
their absence would be terrible at our dinner tables. Won’t it? Believe it or
not, but you can make numerous dishes by using leftover chapatis . Here I am
sharing a recipe which is made at my place traditionally with the leftover
chapatis right from my grandmother. We all love the dish which is not made with
very rich ingredients but tastes awesome. In summer, mostly we prepare it and
served with the onion, raw mango [ kacchi kairi] ,freshly made mango pickle, the newly made wheat kurdai. I want you once
try it, but it should be served hot only. Today I am sharing this because my
husband insisted me to do so. In my family and relatives everyone likes it and
we had kept its name on our family name as “ SHINGNE PLATE”.
INGREDIENTS:
4-5 Leftover Chapatis
1 Onion
1 Tsp Garlic Paste
Red Chilli Powder
Turmeric Powder
Salt
Oil
Cumin-Mustard Seeds
Water
METHOD:
STEP 1 – First You have to make
small pieces of this leftover chapatis with your hands only.
STEP 2 – Take a wide pan, add oil
and crackle the cumin-mustard seeds.
STEP 3 – Add the garlic paste,
onion and roast it well.
STEP 4 – Add the dry spices and
after a few seconds add water in sufficient quantity.
STEP 5 – Let the water boil. As it
starts boiling , add the chapatti pieces in it . Cook till the chapatis get soft
.Garnish with coriander and serve.
Serve hot with buttermilk,
curd or simply with onion,pickle,etc.
NOTE: The dish must be watery but
if you don’t like it adjust the water as per your liking .
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