Chop all the vegetables like onion, tomato, carrot and capsicum in to thin strips of 1" length. Keep them aside.

Using a sharp knife, cut the leftover chapati in to quarters, then each quarter in to halves. Next make very thin strips out of this and set aside till seasoning is done.

Heat a cooking pan adding oil followed by cumin and curry leaves. As the cumin seeds splutter include onions and saute for minute. The onions turn translucent and then proceed to add other vegetables like carrot, tomato followed by capsicum.

The vegetables get cooked halfway as you continue sauteing, then include the spice powders like coriander powder, garam masala and salt. Mix well so that vegetables absorb all the flavors of spices.

Finally add leftover chapati strips to the seasoning, combine well and put off the flame.

Leftover chapati upma is ready to serve as breakfast or snack.

You can add the vegetables of your preference. The other best possible vegetables that go well with it are cabbage, beans and peas.

The vegetables should not be cooked till soft, they should retain crunchiness for good taste.

This upma is prepared for kids sake, so I had kept the spice level mild. You can boost it by adding a tea spoon of red chilly powder or chopped green chillies.

You can add spice powders of your choice like rasam powder or sambar powder replacing garam masala.

Squeezing a lemon at the end gives upma a tangy kick.