Mumma used to utilize her left over food nicely, I remember very well. Khichdi rolls similar to bread rolls with last night khichdi or a nice fry to it, rice used to come out into  fried chawal and left over Chapattis used to get transformed into fry roti. I was craving for fry roti since long time. But, I am hardly left with enough chapattis ever to transform them into “Fry Roti”. This time, deliberately, I saved some extra chapattis to serve the purpose. This makes an excellent snacks item or breakfast menu. So, over to the method.

Time: 25  mins

Serves: 3 persons

Ingredients:

    7-8 chapattis
    1 medium onion – sliced length wise
    1 medium tomato – sliced length wise, juice/pulp removed
    1/2 capsicum – sliced length wise
    1/2 carrot – julienned
    a handful of cabbage, sliced finely
    2 green chilies  – slit and halved length wise
    2 Tbsp. oil
    1 tsp. cumin seeds + mustard seeds
    1 tsp. coriander powder
    1/2 tsp. turmeric powder
    finely chopped coriander leaves, for garnish
    salt per taste

Preparation:

    Cut the chapattis in quarters (similar to pizza)
    Then cut them into thin strips or triangles or any shape easier for you(my mom used to just crumble them by hands into small pieces, stripes is easy for me and presentable too)
    Heat oil in a nonstick pan.
    Splutter cumin and mustards seeds.
    Fry onions, when they turn slight brown, add carrot juliennes and cabbage.
    When half cooked, add capsicum and tomatoes.
    When they are done but still retain their shape and crunchiness, add the dry masalas and salt (be careful with the salt amount if your chapattis have salt in them).
    Add chapatti stripes and mix well.
    Sprinkle the chopped coriander leaves.
    Relish in breakfast/snacks with hot ginger tea.

Notes:

Mumma used to add only onions, tomatoes and potatoes, & at times green peas to zing up the color. You can use peanuts (just like we do in poha).

You can dry the chapattis in oven for some crunchiness.