Masala Roti with left over chappathies

Ingredients needed for Masala Roti
7-8 chappathies cut into long strips
1/2 cup oil
4 cups onions finely chopped 
3 cups tomato puree / paste
3 tsps Lime juice
Salt to taste (approx 1 1/2 tbsp )
About 6 cups water / as needed

Grind to a smooth paste
1" piece ginger
2 pods / 16 flakes garlic
4 green chillies
1 cup mint leaves
1 cup coriander leaves
1 tsp chilli Powder

How to prepare Masala Roti?
Heat oil in a fry pan
Add chopped onions and saute till they are golden.
Add Tomato puree or the paste to the onions and saute till the oil starts coming out of the sides of the pan.
Now add the ground masala paste to the fry pan, saute for a minute or two.
Add lime juice and the salt, mix well.
Bring it to boil and simmer till the gravy thickens into a sauce.
Remove from fire and keep aside.
In the meanwhile get a thick bottommed pan / oven proof dish ready. Spread a layer of chappathi strips and then spread the sauce ove it. Repeat till the chappathies and the sauce get over.
If you are cooking over the fire keep the thick bottommed vessel or a pressure pan over the fire and simmer till the gravy dries up and the chappathies get soft.
If you are using an oven, preheat the oven to 150 degrees and put the dish. Cover the dish with double layered foil and bake till done.

Notes
You can also use bread instead of chappathies and prepare a similar dish.