I call it mish mash for want of a better name! Call it what you may, this amalgam of stale rotis, spicy chilies and tart yogurt, is what my soul craves since it is brrrr cold. Something hot. Something familiar. So essentially, this hodge-podge is my walk back to carefree days of youth, masquerading as a warm hug, transporting me to a bygone era.
I find a bunch of stale homemade chapatis in the freezer. A real find, especially since we almost never have leftover ones. An old acquaintance passed on this gem. A Jain, she made this concoction without onions, but I find that onions add another layer of flavor. Whisked yogurt is poured over onions, chiles, curry leaves and pieces of stale chapattis. Cooked over a slow fire, the chapattis become soft, melty and full of umami. Here I go... a forkful of mushy memories making me oh so happy!
CHAPATTI MISH MASH
Serves 3-4
5-6 stale Chapattis or Rotis
2 tablespoons Canola Oil
1/4 teaspoon Asafetida or Hing
1/2teaspoon Mustard Seeds
1 Onion
3-4 Green Chiles
6-8 Curry Leaves
3/4 cup Yogurt
1/4 teaspoon Kosher salt
Fresh Cilantro
Break the chapattis into small pieces.
Peel and chop the onion into small pieces.
Mince chiles finely.
Cut the curry leaves into small slivers.
Whisk yogurt well. Add enough water to make 2 cups of yogurt.
Heat oil in a saucepan.
Add hing to hot oil.
Drop mustard seeds, curry leaves and chiles into hot oil. Saute for 20 seconds.
Then drop chopped onion into oil.
Saute till tinged with color.
Tip chapatti into saucepan and stir.
Pour yogurt over chapattis.
Season with salt.
Bring to a simmer, cover and cook for 5-7 minutes till chapattis are soft.
Garnish with cilantro and eat it hot.
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