Heat ghee in a sauce pan and add seeds to splutter.
Add the masala water, and boil.
When it starts to boil well add the chappati pieces, coriander and lemon juice.
Cook on low flame to soften the chappati and allow most of the water to soak in.
Do not make it too dry.
It should be mushy to eat.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.