Ingredients
- 5-6 leftover wholewheat rotli (chappatis), cut into small pieces
- 1 onion, diced
- ½ cup yoghurt
- 2 green chillies, finely chopped
- 1-2 tbsp Oil
- ¼ tsp mustard seeds
- ½ tsp cumin seeds
- Pinch of asafoetida
- ¼ tsp turmeric powder
- ¼ tsp red chilli powder
- Pinch of salt
- 4-5 curry leaves
- Fresh coriander, chopped
Preparation
1. In a bowl, whisk the yoghurt, ½ cup of water and add the turmeric, chilli powder, curry leaves and green chillies and set this mixture aside.
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2. In a deep pan, add the oil. Once hot, add the mustard seeds, cumin seeds and the asafoetida.
Once the cumin seeds are slightly brown, add the chopped rotlis pieces and sauté it for 2-3 mins on medium heat.
3. Now add the whisked yoghurt into the rotli mixture. To ensure the yoghurt doesn't split, you want to keep stirring the mixture until it begins to thicken, and comes to the boil. Add the salt, and reduce the heat for 2-3 minutes and let it simmer.
4. Once ready, take off the heat and sprinkle with chopped coriander leaves and serve hot.
