You can do so much more with your chapati rather than simply serving it alongside different sabzis. All you need is an open mind and open palate to get experimental with your chapati. From dishing up sweet to savoury and everything in between, here are ways you can turn your leftover chapati into an all-new meal.
On a hot tava or oven, heat or bake your leftover chapatis for a few minutes until they turn crispy. You don’t want to burn them, just aiming for a bit of crunchiness. Once ready, throw them into a processor or blender and convert into a fine powder. Add this chapati powder to your bowl of hot or cold milk, the way you like it, and stir well. You can even give your bowl of chapati porridge an instant upgrade by throwing in some chopped fruits or dry fruits. For a dash of sweetness, you could either add jaggery, honey or sugar. Don’t forget to top with a pinch of cinnamon for that extra punch.
Phodnichi Poli or Chapati Chivda
This Maharashtrian recipe not only makes for a delicious and crunchy snack but also a healthy breakfast option, a perfect accompaniment to your morning cup of tea. This dish uses very little oil and can be prepared even by kitchen first-timers. All you need to ensure is that you have thin chapatis at hand and you’re all good. In a hot pan, throw in some mustard seeds, curry leaves and any other spices of your choice. If you’re aiming for a change in colour, be generous with the turmeric and chilli powder. While some variations also use onions and green chillies, you are allowed to get experimental by using ingredients of your choice. This dish tastes best when served hot and garnished with a generous squeeze of lime juice for that tangy punch.
Kanda poha makes a customary appearance in almost every Maharastrian home. But did you know you could tweak the traditional recipe by substituting the poha or flattened rice with your leftover chapati for an even healthier breakfast? All you need to do is tear your leftover chapati into small pieces and then throw them into a blender to get small flakes. Remember, small pieces is what you should be aiming for and not a powder. Once ready, follow the same recipe as you would to prepare normal poha. Once you’ve fried all your spices and other ingredients (mustard seeds, curry leaves, peanuts (optional), chillies, onions, turmeric, chilli powder), throw in your roti flakes and cook for a few minutes. Garnish with some coriander leaves and lemon juice.
This is an easy and sweet way to rescue your leftover chapati and get kids to eat healthy without them even realizing! All you need to do is blend your chapati pieces into a coarse powder. Next, heat the chapatti powder on a tava along with clarified butter or ghee, whatever you prefer. After a few minutes, add in enough milk to allow the chapati powder to completely soak in it. For sweetness, add some sugar/honey/jaggery or you could rely solely on dry fruits. Let the mixture simmer for a few minutes and once it completely dries, serve hot. You can also sprinkle some cardamom and/or cinnamon powder, for a dash of flavour.
Satiate your sweet tooth cravings by turning your leftover chapati into a dessert that needs no special occasion to be served. To make chapati laddu, all you need to do is blend your chapati pieces along with any sweetening agent of your choice and some cardamom powder into a coarse powder. In a pan, add a good amount of ghee and roast dry fruits of your choice. Add this to the coarse chapati powder and mix well. Shape into laddus. To get the perfect shape for your laddus, you may have to either add in some more chapati powder or ghee, so make sure to save some at the beginning.
Bhori or Crumbled Chapati with Butter and Sugar
This dish gets its name from the Sindhi word ‘bhor’ which actually translates to ‘break’. Made using leftover chapatis, wherein they are crushed or ‘broken’ using a rolling pin, this is then treated with the goodness of some sugar and butter or ghee. All you need are hot and crisp phulkas or chapatis to get started. Make sure you are generous with the ghee or butter to be spread over the chapati. Either with your bare hands or a rolling pin, crumble the chapati and transfer to a bowl. Add enough sugar to get that sweet crunchiness and enjoy along with some Sindhi papad or all by itself.
Chapati Payasam or Kheer
Almost similar in process to making chapati halwa, this variation will, however, have more milk in it. Throw your chapati pieces into a blender or processor to get an even, coarse texture. You could also tear your chapati using bare hands to ease and speed things up a bit. On a pan, roast some dry fruits of your choice along with ghee or unsalted butter. To this, add your chapati and cook for another few minutes. On another pan, boil enough milk and to that add your chapatti mixture and let simmer for a few minutes. You can later adjust the milk, depending on the thickness you’re aiming for.
Don’t forget to check this if you’re looking for more ways to rescue your leftover chapatis.
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