• 2 leftover chapatis,
  • green chilies,
  • 1 onion,
  • 2 tsp peanuts,
  • coriander leaves.
  • 1 teaspoon turmeric powder,
  • a pinch of asafoetida,
  • 1 teaspoon mustard seeds,
  • salt and sugar to taste,
  • 1 tbsp oil

METHOD : Crush leftover chapatis into very fine pieces. Chop onions and chilies. Heat oil in a pan. Add mustard seeds, asafoetida and turmeric powder. Add peanuts and fry for sometime. Fry onion pieces till transparent. Add chilies and chapati pieces. Toss the mixture and cover. After 2 minutes, remove the lid and stir. Again cover and cook for 2 minutes. Serve topped with coriander leaves.