Khankhra ri khichri - an indian ratatouille ? or a spicy chapati porridge?

Indian mothers/homemakers have a knack of using leftovers; but what do you call a dish which is so delicious that people make sure that there are leftovers!

This khichri/porriage was perfected by my grandma who was lovingly called "baiji". All the kids of the house from my elder uncles to the youngest brother/sister totally loved it.

(For 4 servings)

You need:

• Leftover chapaties/ Paranthas- 6, Preferably sundried
• Onion- 1 big, chopped
• Potatoes- 1 medium, chopped
• Capsicum- 1 small, chopped
• Garlic- 2tsp, chopped
• Tomato- 1 small, chopped
• Tomato- 2 medium (for blending)
• Green chillies- 1 (for blending)
• Ginger- 1' long piece (for blending)
• Coriander seed powder (Dhaniya powder)- 2 tsp
• Garam Masala powder - 1 tsp
• Red chilli powder- 1/2 tsp
• Turmeric Powder (Haldi Powder)- 1/2 tsp
• Salt to taste
• Meat masala- 1/2 tsp (optional)
• Oil- 1tbsp
• Water as required

To make:

1. Blend tomato, green chillies and ginger.

2. Heat oil in a Kadhai/wok.

3. Add onions and fry till pink. Add garlic.

4. When onions acquire a reddess on the edges and garlicky smell is reduced (about 1-2 min) then add the tomato blend.

5. Add all the spices and mix. Let it cook for a few minutes.The mix will turn dry.You can add a few spoons of water if you feel that it is sticking to the base.

6.Now add Potatoes and capsicum and turn it so that the vegetables are well coated with the spices. Add 1/2 cup water , cover and cook till the potatoes are tender.

7. While this mix is getting cooked, tear the chapatis/paranthas into small pieces. Check if the vegetables are cooked.

8. Now add the shredded pieces in the masala mix and add 1 cup water. Add the chopped tomatoes.

9. Cook for 4-5 minutes more. Add water if you want a thinner porridge. Adjust for salt.

10. Garnish with coriander leaves (optional) and serve immediately.

The Capsicum which I added is optional, you can decide the veggies (think carrots, beans, peas etc.) which you want to put in it. You can also just stick to just potatoes.
It tastes good when you serve hot , but it still tastes great if you eat it the next day.

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
Ingredients
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
Note:  You might add other vegetables like beans, potatoes, carrots, peas etc.
Method
1. Tear the chapatis into bite size pieces. Keep aside.
2. Heat oil in a fry pan or a small wok. Add mustard seeds.
3. When the seeds begin to pop, add onions and cook till they are translucent.
4. Add the tomatoes, green chilies and the remaining spices in that order. Mix them well.
5.  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.
6. Add the pieces of chapati. Turn and mix so that all pieces are properly coated with the spice mixture.
7. 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.
Note: You can add boiled potatoes (mash them with back of the ladle/spoon) and water to have thickened gravy in the porridge
Enjoy!