Monday, March 12, 2012

Chapati porridge

As kids, we used to enjoy a porridge made by my grandmother. It was called "khankhre ki khichdi". She used sun- dried chapatis (called khankhra in the local language) and a mixture of veggies to create this tasty dish. We usually had this one in dinner as it tastes best when served piping hot.

    These sun-dried chapatis came from the leftover chapati of the household. After drying they were collected in a box till we had enough to make this porridge. This simple dish was a specialty of the household. We all loved it!
    Since the climate where I live, is humid during the better part of the year, I can’t manage to have sun-dried chapati. To overcome this, I just skipped this step and made my own chapati porridge from the memories of the taste. It’s a great way to enjoy leftovers, as it creates a whole new dish.
    Chapati porridge/roti poha
  1. Chapati-2
  2. Tomato-1, chopped
  3. Onion-1 small,  chopped
  4. Green chilly- 1, small, finely chopped (add more for a spicier option)
  5. Oil- 7 ml  (1 &1/2 spoon)
  6. Rai (mustard seeds)- 1/4 tsp
  7. Haldi (Turmeric powder)-1/4 tsp
  8. Lal mirch (red chilly powder)-1/4 tsp
  9. Dhaniya powder (coriander seeds powder)- 1 heaped tsp
  10. Salt to taste or 1/4 tsp
  11. Note:  You might add other vegetables like beans, potatoes, carrots, peas etc.
  12. Tear the chapatis into bite size pieces. Keep aside.
  13. Heat oil in a fry pan or a small wok. Add mustard seeds.
  14. When the seeds begin to pop, add onions and cook till they are translucent.
  15. Add the tomatoes, green chilies and the remaining spices in that order. Mix them well.
  16.  Let it cook on a medium flame, till you see the oil on the sides. Stir in between, it should not stick to the bottom of the pan. Add water if required.
  17. Add the pieces of chapati. Turn and mix so that all pieces are properly coated with the spice mixture.
  18. You can add a little water if you feel that its turning out to be too dry. I did not add any as my porridge was moist enough for my taste.
  19. Note: You can add boiled potatoes (mash them with back of the ladle/spoon) and water to have thickened gravy in the porridge

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