Spicy Chapati Crumble
Sunday is a day to rest, says the scriptures,so when my child asked, “What’s for breakfast, Amma?” my mind was racing…what’s the easiest way to fix breakfast,yet get the much needed rest, that’s when this dish came to mind.Necessity is the mother of invention they say,last night’s chapati’s stared at me palely,I had no desire to warm them up again, yet did not want to eat them the same way, after all wasn’t I the one who rolled them in a marathon jiffy after coming back from work tired, so off I went into the kitchen, to do something with yesterday’s chapati’s (Indian flat breads/tortillas).When I used to travel by bus as a kid, as the bus rolled through lanes of street food, I often used to wonder what they would do with the left over food ( yup, one of those philosophical thoughts I had stored for future thinking, the same thought that came to my rescue today 🙂
This is basically a Gujarati recipe( Gujarat being a state on the western border of India,the land of the Mahatma) I had heard about long ago from a friend, who had suggested ,that they used the leftover chapati’s in a dish called “Vagareli Bhakri”.Being born & raised in South India, rice was our staple food, Chapati’s was not a regular, somehow growing up I had always believed that kneading the chapati dough on an everyday basis was some kind of anger management, the mother’s up north followed, our moms down south, found easier ways, they’d go for the stick instead ( topic for another day) & cooked rice.So when this “occasional chapati” was left over, I was wondering what exciting dish I could make out of it & thus was born the Chapati Crumble ( a close cousin being the “Kothu Parata” made in South India, me thinks, a dish that added chicken to the mix, so next time, my dish might evolve further into a merging of North meets South )
The beautiful Spring flowers were calling outside, the crab apple tree beside my home is in full bloom, made this quick 20 minute dish & was out of the kitchen in no time.
Left over Chapati’s- 5-6 ( sliced into squares or torn into bits, purely your choice & mood then grin emoticon )
Onion- 1 big
Green chillies 4-5
Oil- 2 tbsp
Mustard seeds- 1/2 tsp
Cumin seeds/Jeera- 1 tsp
Asafetida( Hing)- a pinch
Curry leaves- 5-6
Potatoes- 1 ( cut into small pieces)
Turmeric powder- 1/2 tsp
Chili powder- 1 tsp
Coriander powder- 1/2 tsp
Cumin powder- 1/2 tsp
Salt- to taste
Cilantro/Coriander leaves- a few for garnishing
Lemon juice- 1 tbsp
Brown Sugar- 1 tsp ( optional)- you can add it if you want to give that authentic Gujju touch.
1. Heat oil in a pan add the mustard & cumin seeds & let them splutter.
2. Now add the green chillies & stir a few minutes before you add the finely sliced onions & saute.
3.Now add the asafetida & stir some, then to this add the cubed potatoes, turmeric powder & salt & stir the mix together.Cover with lid & allow the potatoes to cook.It will take a few minutes if the potatoes are cut into small pieces.
4. Now add the sliced chapati pieces into the mix along with the chili powder, cumin, coriander powder & mix well.Add salt if required. You may add sugar at this point, if you feel the need to. Cover with lid & cook for a few minutes.
5.Sprinkle in the lemon juice & garnish with cilantro.
TADA, you are done….put your legs up & enjoy a lazy Sunday breakfast or brunch !