INGREDIENTS & DIRECTIONS:

In a bowl, mix:
2 cups dry chapatis, crumbled and crushed into small pieces
1 TBS roasted (small) Indian chickpeas
1 TBS whole, roasted peanuts (Indian or other variety)
2 teaspoons sugar
1 teaspoon coriander/cumin powder
1/2 teaspoon salt
1/2 teaspoon turmeric
1/3 teaspoon hot red pepper powder
1 pinch garam masala
Hean in a saucepan:
2 TBS vegetable oil
tiny pinch hing
Add:
1 pinch cumin/mustard/sesame seed mixture
1 pinch Indian bay leaf, crumbled
1 whole, dry, red hot pepper
Add:
the chapati mixture
5-6 fresh coriander leaves (cilantro)
Mix well over heat for a few minutes, and serve by itself as a snack or with yogurt.
This is a good way to use left-over chapati.

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