a) Prepared classic mutton curry or classic chicken curry (this means, no creams or yoghurts added to the curry, made with tomato water base)b) Roti (already fried)
1. Heat the curry until it comes to a boil. 2. If the curry is too thick or gravy is less, add some water to it, so that it's soupy.3. Break the roti into pieces and add to pot.4. Place lid over pot, and allow roti pieces to soak up the gravy.5. Cook till liquid is all absorbed and roti has now softened into dumplings. Enjoy with a spoon with achaar if you wish.