|
Ingredients
|
Quantity
|
|
Chappatis
|
3
|
|
Cumin and mustard seeds
|
¼ tsp
|
|
Ghee
|
1 tsp
|
|
Red chilli powder
|
¼ tsp
|
|
Turmeric powder
|
¼ tsp
|
|
Lemon juice
|
¼ tsp
|
|
Coriander leaves – finely chopped
|
1 tsp
|
|
Water
|
1 cup
|
|
Salt
|
to taste
|
Break Chappatis into 1" squares roughly.
Mix all the masalas in the water and stir.
Heat ghee in a sauce pan, add seeds to splutter.
Add the masala water, and bring to a boil.
When it starts boiling well add the chappati pieces, coriander and
lemon juice.
Cook on low to soften the chappati and allow most of the water to
soak.
Do not make too dry.
It should be mushy to eat.
Serve hot.
Best in: Fever and ailments of the
throat. Easy to swallow and digest.
