Chapati Upma
This is a dish prepared with leftover chapathis. Normally leftover chapathis tend to become a bit hard and
they dont taste as good as the fresh ones so we throw them. If it is converted to upma it tastes great.
Ingredients
| Chapati | 3 | |
| Onion | 1/2 Cup (8 tbs) | |
| Tomatoes | 2 (scoop out theseed) | |
| Green chillies | 3 | |
| Asafoetida | 1 Pinch | |
| Turmeric | 1 Pinch | |
| Mustard seeds | 1/4 Teaspoon | |
| Urad dal | 1/4 Teaspoon | |
| Coconut | 1 1/2 Tablespoon | |
| Oil/Ghee | 2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Coriander leaves | 1 Tablespoon | |
| Salt | To Taste |
Directions
Cut chapathis into as small pieces as possible. Please do not powder them.
Heat oil/ghee and add mustard seeds and urad daal. When mustard starts popping and daal becomes slightly brownish, add curry leaves, green chilles and asafoetida. Add onion and turmeric. Fry till onions turn translucent and then add tomatoes and saute it.
Add chapathi pieces (if chapathi is very hard, sprinkle some water), salt and sugar. Mix all ingredients for sometime (do not fry for a long time, otherwise the chapathi pieces become hard).
Garnish with coconut and chopped coriander leaves. Mix well.
Serve hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 227Calories from Fat 101
% Daily Value*
Total Fat 12 g18.5%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 285 mg11.88%
Total Carbohydrates 29 g9.7%
Dietary Fiber 4 g16%
Sugars 7 g
Protein 5 g10%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
