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
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.
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.
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.
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.
Ready to serve chapati upma
How long it takes: 30 minutes
Serves: 3-4 people