Leftover Chapati with Tadka

Leftovers is one thing that troubles all  housewives. A dish that was really appreciated when served for a meal will not be relished if served again at the next meal. Forget the family, even we don't like eating the same dish repeatedly. The only recourse then left is to change its taste and look and feel to make a completely different dish. So, dal is cooked till dry and transformed into filling for parathas, sabzi is re-seasoned with spices and made into koftas and so on. Today, I bring a transformation of the humble chapati or roti into an upma suitable for breakfast. It is difficult to predict how many rotis the family will eat at a meal and this is one food stuff that is many a times in excess.

 

This is a commonly made dish in Maharashtrian households and is called phodnichi poli / chapati translated to seasoned chapati or tadkewali roti. Previous night's chapati can easily be transformed into a breakfast dish in this way, rather than serving it reheated.  

Ingredients
Chapati - 5 to 6
Onion - 1, medium
Tomato - 1
Green chilli - 3 to 4
Red chilli pwd - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chillies - 1 to 2
Asafoetida pwd - 1/4 tsp
Turmeric pwd - 1tsp
Coriander sprigs - 2 to 3
Oil - 1.5 tbsp
Optional garnish
Crushed roasted peanuts - 2 tbsp
Lemon juice - 1 tsp

Tear the chapati into 1 inch pieces and keep in a bowl. Sprinkle some water and a little salt, mix well and keep covered till ready to cook. Chop onion, tomato, green chillies and coriander sprigs and keep aside.

Heat a kadai or pan and add the oil in. When the oil is hot, add the mustard seeds and cumin seeds and let the mustard seeds splutter. Tear the dry red chilli into 3 pieces and add along with the asafoetida powder into the oil and stir. Add the chopped onions and saute till light golden in color. Then add in the turmeric and red chilli powders and stir and follow it with the chopped tomato and green chilli and continue sauteeing till the tomato turns soft. To this mixture, add the chapati pieces and saute on medium heat. Check for seasoning and add salt if necessary and stir. Stir till the moisture evaporates from the chapati pieces. Garnish with coriander leaves and stir for a minute or two. Take it off the heat and serve with a wedge of lemon.

 

 

My Leftover Chapati with Tadka goes to - North East West Indian Cooking hosted by Anu.