In a kadai or frying pan, take of oil, heat it add curry leaves and mustard seed and let the seed splitter

Quickly add grated tomatoes chilli, potato, matar, salt turmeric and coriander powder and fry on high heat till the raw small of tomatoes away

Add about a cup and half or more of water depending upon how old are your roti the quantity of water required differs the more stale (please do not use rotis more than a day old that too if you have stored it well) and stiff the rotis the more amount of water required the softer and fresh rotis lesser the water quantity

As soon as the mixture starts bubbling tear the rotis into bite size pieces and add to the boiling mixture

Add coriander leaves and let it cook on medium to low flame go with your instincts as you watch the pieces of rotis get dunked in to water if you feel that there isn't enough water in curry to soften the chapati just cook the mixture on lowest flame with lid put on the pan

Cook till all the water is dried up garnish with some more coriander and a drizzle of freshly squeezed lemon juice add the holy tang to the yummy and easy to cook seyal phulka