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paste 1 tsp
Red Chilli powder
Coriander powder 1 tsp
Salt to taste
Oil as per need
How to Make Sal Phulka
Break the chapattis into small pieces.
Take a tsp of oil and add the mustard and cumin seeds into it.
Once it splutters, add the chopped onions and green chillies.
Add the garlic paste and fry the mixture till the onion is pink in colour and loses its raw smell.
Add the chopped tomatoes and cook till it is smashed.
Now, add the masalas and fry for 2 minutes.
Next, add 2 cups of water and add salt (as per taste and be careful as the chapatti already has salt in it).
Let the water start boiling.
Then, add the chapatti pieces and mix properly in the gravy.
Cook in medium heat and keep mixing or else the chapatti pieces might get stuck to the bottom of the pan.
Once the water is soaked and dry, keep cooking for 2 more minutes.
Sprinkle the chopped coriander leaves on top and serve immediately.
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.