| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Teacup | Water | |
| 3-4 | Nos | Curry Leaves | fried in ghee |
| 1/4 | Teaspoon | Lime Juice | |
| 1/5 | Teaspoon | Turmeric Powder | |
| 1/2 | Teaspoon | Chilly Powder, Red | |
| 2 | Teaspoon | Ghee | |
| 1/4 | Teaspoon | Mustard Seed | fried in ghee |
| 1/4 | Teaspoon | Jeera/Cumin Seeds | |
| 3-6 | Nos | Leftovers | Chapattis broken in pieces |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | finely chopped |
| Little | Salt | to taste |
Break left over chapattis into 1" squares roughly.
Mix all the masalas in the water and stir.
Heat ghee in a sauce pan, add mustard seeds, stir fry till they splutter. Add curry leaves and fry till they wilt.
Add the masala water, and bring to a boil. When it starts to boil well add the chapatti pieces, finely chopped coriander leaves and lime juice.
Cook on low fire to soften the chapatti and allow most of the water to be absorbed. Finally the preparation should be mushy to eat. Serve hot.