Vaghareli rotli / whole wheat flat bread curry (leftover roti strips in yogurt sauce)

Ingredients

• 6 Leftover Roti (Whole Wheat flat bread)
• 1 cup Yogurt, preferably sour
• 2 teaspoons Besan ( Bengal gram flour)
• Water to dilute
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon garam masala powder
• 1/2 teaspoon coriander-cumin (dhana-jeeru )powder
• lemon juice acc. to taste if yogurt is not sour
• 1 tablespoon Cilantro, Chopped
• Salt to taste.

For tempering:

• 1 tablespoon Olive / Canola Oil
• 1/2 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• 2 Slit Green Chillies
• Few Chopped Curry Leaves
• 1/4 teaspoon Hing (Asafoetida)

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Preparation

• Mix yogurt and besan (gram )flour and add approximate of 1 Cup of water to dilute this mixture, whisk it nice to avoid lumps.
• Heat oil in a wok, add mustard seeds, as it spluters, add cumin seeds, curry leaves, asafoetida, then pour above yogurt + besan mixture to it, while constantly stir it.
• Bring it to boil, add the rest of the ingredients, stir it, and now with your fingers tear apart the flat bread you made (leftover roti) into medium small pieces just like size of potato chips, and put it in this boiling yogurt sauce.
• Once you add flat bread pieces into this sauce, stir it and put the flame off.
  
• Let it sit for a while, as these bread pieces will soak up all the sauce, leaving behind some gravy. Thats perfect consistency.
• Its ready to serve hot, with some sprinkle of chopped cilantro.

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