Chapati Upma

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I have already put up a few varieties of upma on this blog, namely : Idli upma of different versions, bread upma and Masala upma. Today I would like to put up chapathi upma which I learnt from my aunt on my visit to California couple of years ago. It was totally new to me but to my surprise it really tasted great and both my husband and I enjoyed it. Since then I normally prepare this dish with the left over chapatis.

What you need to have:

1. Chopped chapathi – 3 cups

2. Onions chopped – 3/4 cup

3. Tomato (small) – 1

4. Ginger garlic paste – 1 teaspoon

5. Cumin seeds – 1 teaspoon

6. Chilli powder – 1 teaspoon

7. Turmeric powder – 1 teaspoon

8. Garam masala powder – 1/2 teaspoon

9. Salt – To taste.

10. Chopped coriander leaves – A handful

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Chapathi pieces

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Ingredients of Seasoning & topping

What you do with what you have:

1. Chop left over chapatis into small pieces and keep it aside as shown in image above.

2. Wash, peal and chop onions. Also chop tomatoes and coriander leaves fine and keep aside as shown in image 2.

3. Prepare ginger garlic paste and keep aside.

3. Place a pan on medium flame with 4-5 teaspoons of cooking oil in it. On heating, add cumin seeds to it. When it sputters add chopped tomatos from step 2 to it and let it fry till done.

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Tomato pieces being fried in seasoning

4. When done add chopped onions from step 2 to it and fry it till it turns transparent adding required quantity of salt to it.

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Seasoning in progress

5. When onions turn transparent add ginger-garlic paste to it and fry for a minute or two. Finally add chilli powder, turmeric powder, garam masala powder one by one. Saute well and add chopped chapati pieces from step 1 to it and also chopped coriander leaves from step 2 to it and mix well.

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Chopped chapati pieces, coriander leaves being added

Ready to serve chapati upma is as shown in the image below. It could be a evening tiffin or even a lunch-box.

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Ready to serve chapati upma

How long it takes: 30 minutes

Serves: 3-4 people

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15 thoughts on “Chapati Upma

    sushma Mallya said:
    October 25, 2009 at 8:36 am

    Thats a really nice idea to use the leftover chapathi…will surely try it next time as it looks very delicious

      prathibalrao responded:
      October 27, 2009 at 7:48 am

      Hi Sushma,

      Thanx a lot for visiting my blog.

    chitra said:
    October 25, 2009 at 3:33 pm

    I had tasted this in my hostel.. Its a very gud idea of using left over chappathi 🙂

    prathibha said:
    October 26, 2009 at 10:42 am

    That is a yummy upma ..looks nice..

    prathibalrao responded:
    October 27, 2009 at 7:49 am

    Hi Chitra & Prathibha,

    For a change it is a good option i feel.

    reanaclaire said:
    October 27, 2009 at 10:05 am

    hello..greetings to u from Malaysia..
    I love indian food and staying in a multi racial country here, I am so fortunate to taste the many flavors of all races.. and your blog is giving me some extra benefits .. can get to experience different recipes over here too 🙂

    my blog is http://www.reanaclaire.com and http://www.letswallop.blogspot.com

    Shilpa Rao said:
    October 28, 2009 at 10:47 pm

    hi pachi.. I have left over chapatis shall try it pronto.. I had forgotten about this recipe.. thanks for reminding us… i can see that now we dont have to maintain a recipe book with all your wonderful recipes at one place.. Many thanks

    Shilpa Rao

      prathibalrao responded:
      October 29, 2009 at 7:47 am

      Hi Shilpa,

      For a change this upma could be fine i feel. Thanx a lot for ur comments.

    Supriya said:
    October 31, 2009 at 10:48 am

    We also make this very often at my home from the previous night’s left over chappatis. It is very popular in Pune and many of my friend’s would get it in their tiffins.

      prathibalrao responded:
      October 31, 2009 at 9:42 pm

      Hi Supriya,

      I also prepare it with left over chapatis which is good for a change.

    Reva said:
    November 2, 2009 at 9:54 am

    Interesting… i use to hate chappatis but offlate eating this for the sake of dieting.. and dish like this acts as enhancer to my taste buds! thanks 🙂

      prathibalrao responded:
      November 2, 2009 at 2:07 pm

      Hi Reva,

      Just prepare it and have it for a change. Like when you prepare chapatis for tiffin you ought to prepare some side dish for the same. This dish has every thing in it on its own, so is better i personally feel.

    nash said:
    November 18, 2009 at 10:04 am

    hi it s really taste i know i learn to my mother in law thanks for remaine me the chappathi upma

      prathibalrao responded:
      November 19, 2009 at 4:58 pm

      Hi Nash,

      Thanx s lot 4 ur comments.

    Semiya Upma (Vermicelli) « The Indian Food Court said:
    December 11, 2011 at 9:37 pm

    […] upma, idli upma of different versions, akki -sujee / rava upma, oats upma, puffed rice upma, chapati upma, and bread upma ! Today I would like to put up semiya upma  with veggies to add it to this […]

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