Chapati Upma is a dish prepared from leftover chapatis, cut into squares and cooked with onions and a few spices. It’s a popular choice for using up leftover chapatis, especially when there are no other side dishes around. Despite being easy to cook, many find this dish comforting. Below we have shared its ingredients and recipe. Take a look.
Ingredients:
4-5 leftover chapatis
1 onion, finely chopped
1 tomato, finely chopped
1 green chilli, finely chopped (optional)
1/2 inch ginger, grated
1/4 cup green peas (optional)
1/4 cup carrots, finely chopped (optional)
1/4 cup capsicum, finely chopped (optional)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder (optional)
Salt to taste
Fresh coriander leaves, chopped for garnish
Lemon wedges for serving
Recipe:
Begin by crushing the leftover chapatis into small pieces or roughly crumbling them by hand.
Heat some oil in a pan over medium heat. Add mustard seeds and cumin seeds, and allow them to splutter.
Next, add the chopped onions and sauté them until they become translucent.
Add grated ginger and chopped green chillies to the pan, and sauté for about a minute.
Now, add the chopped tomatoes and cook them until they turn soft and mushy.
Add green peas, carrots, and capsicum to the pan. Cook them for a few minutes until they become slightly tender.
Sprinkle turmeric powder, red chilli powder (if desired), and salt into the pan. Mix everything well.
Add the crumbled chapatis to the pan and mix them with the other ingredients until they’re thoroughly combined.
Let the mixture cook for 3-4 minutes on medium heat, stirring occasionally, until the chapatis are heated through.
Finally, garnish the dish with some chopped coriander leaves.
Serve the Chapati Upma hot, and optionally, with some lemon wedges on the side.
Things to Keep in Mind
Feel free to pick the vegetables you like best. Some great options to consider are cabbage, beans, and peas. You can also add your preferred spice powder, such as rasam powder or sambar powder. For a tangy kick, squeeze some lemon juice over the dish before serving.
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