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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.