My host mom prepared a tiffin for me and her two daughters every morning. When she was in a rush it would consist of a small side, typically curried vegetables or legumes from the night before, and two rolled chapatis. The rolls were sweet, crunchy, and satisfying (especially paired with a glass of milk). I would often make them as a quick snack with leftover chapati from lunch and dinner.
INGREDIENTS:
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Chapati (fresh or stale)
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Ghee (homemade or store-bought)
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Sugar (coarse sugar is what most Indian households have and as a result what I used, but other types of sugar are fine)
INSTRUCTIONS:
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Set a pan over medium-high heat.
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Place a chapati flat in the center of the pan and reheat for about 20 seconds, until it is warm to touch.
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Flip and spread a light coating of ghee on one half of the chapati.
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Sprinkle sugar over the half with ghee.
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Carefully roll the chapati, starting from the side with the ghee and sugar filling. Use a fork or small spatula if too hot to touch directly.
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Allow chapati to brown, moving the roll so all sides are slightly toasted, or serve as is.
*chapati is a type of Indian flatbread
*tiffin refers to a light meal
