A Sindhi morning breakfast which delivers its superior taste instantly in its first morsel. The idea is to have some leftover chapatti’s after dinner and transform them into a lip smacking recipe. I used to wait for this in the morning the moment I knew mom has saved over some chapattis over the night.
Well we have never tried out this recipe with freshly rolled out chapattis. If you do, do let me know.
5-8 left over chapattis cut in medium fragments/slices
1 blob of garlic
2 green chillies ( More if you like it hot, the chapattis neutralize its hotness)
7-8 curry leaves
Small piece of ginger
The first step is to grind together the tomatoes, ginger, garlic, curry leaves and chillies into a watery paste. Bathe a pan/kadai with 2 tbsp of oil, showering it with 1 tsp of mustard seeds. Let the mustard drizzle. Pour the red liquid from the mixer into this, add some salt and close it with a lid. Let the aroma fill and allow it to cook for 4-5 minutes. Now be totally armed with an oar shaped spoon, add the chapattis and wipe away all the tomatoey liquid from the kadai, evenly over the chapattis. Keep mingling them with the spoon. Be light while mixing so that it doesn’t become a pudding. Close your eyes, take a breath in and Enjoy!!