Mangalorean Recipes

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Roti Saag

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Ingredients

Quantity Measure Ingredients Description:
3-6 Nos. Leftovers Chapattis broken in pieces
1 Teacup Water For the masala water
1/4 Teaspoon Jeera (Cumin Seeds) Mix in water
1/2 Teaspoon Chilly Powder, Red Mix in water
1/5 Teaspoon Turmeric Powder Mix in water
  Little Salt to taste. Mix in water
2 Teaspoon Ghee Fry
1/4 Teaspoon Mustard Seed (Sarson) fried in ghee
3-4 Nos. Curry Leaves (Kadi patta) fried in ghee
1/4 Teaspoon Lime Juice Add to chapatti pieces
1 Tablespoon Coriander Leaves (Kothmeer) finely chopped

Method

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.

 

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