Break the chappatis into small pieces.

Take a tsp of oil & add the mustard & cummin seeds into it...once it splutters add the chopped onions & green chillies.

Add the garlic paste & fry the mixture till the onion is pink in colour & loses its raw smell.

Add the chopped tomatoes & cook till it is smashed.

Now add on the masalas & fry for 2 minutes.

Next add 2 cups of water & add salt (as per taste & be careful as the chappati already has salt in it)....... & let the water start boiling.

Then add the chappati pieces & mix properly in the gravy.

Cook in medium heat & keep mixing or else the chappati pieces might get stuck to the botom of the pan.

Once the water is soaked & dry keep for 2 more minutes. Sprinkle the chopped coriander leaves on top & serve immediately.