Sunday, November 13, 2016

Chapati upma

Have you ever heard of this before? Some of you might even be wondering what exactly am I talking about. Just as the name indicates, it is an upma made of chapati. I came across this dish when I was in the residential school (I did the last 5 years of my schooling in a residential school). This was one of the tea-time snacks. Here I have tried to recreate this dish from my memory. This is a very simple and straight forward dish. If you know how to make upma, then this will be a cakewalk. Just replace rava (semolina/farina) with leftover chapatis and you will have a delicious chapati upma. It always reminds me of kothu parotta. Try this out sometime, you will surely like it. 


Leftover chapati-4-6  cut to pieces
Oil-2 Tablespoon
Mustard seeds-1 teaspoon
Urad Dal-1 teaspoon
Green chilies-1-2 chopped fine (I have used orange)
Onion-1 small chopped fine
Ginger-1 inch chopped fine
Curry leaves- a few
Coriander leaves-chopped to garnish
Salt

Heat oil in a pan. Add mustard seeds and urad dal. When mustard starts spluttering and urad changes color to golden brown, put in the curry leaves, onions, ginger and green chilies. Saute them until onion changes color. Add salt to taste. Mix in the chapati pieces until it is nicely coated in the oil and all the ingredients. Check and adjust salt. Garnish with chopped coriander leaves. Switch off the stove. Your chapati upma is ready. Enjoy it with a hot cup of tea or coffee.



Tips:
1. You can saute the chapati longer for a crispier upma or
    you can take it of the stove once they become coated 
    with the ingredients for a softer touch.
2. Adding grated or chopped coconuts will give a nice 
    crunch.
3. Add in one or two scrambled eggs into this and you have
    sumptuous meal


2 comments:

Kushi S said...

Interesting recipe. looks delicious!

Urmila Gopan said...

Thanks khushi

 
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