Do you have leftover chapatis sitting in your kitchen and don’t know what to do with them? Don’t throw them away! Today, we’re making a mouth-watering Leftover Chapati Pizza (also known as Shilya Policha Nashta) that tastes even better than regular pizza. This recipe transforms dry, stale rotis into a crispy, cheesy, and nutrient-packed breakfast that your kids will absolutely love.
It’s quick, uses simple kitchen ingredients like colourful veggies and gram flour (besan), and gets ready in just 10 minutes. Whether you call it a Roti Pancake or a Desi Thin Crust Pizza, this dish is a lifesaver for busy mornings. Let’s turn those leftovers into a 5-star breakfast!
Also Read – Leftover Chapati Vadi: Crispy Snack Recipe
Ingredients List:
- For the Vegetable Batter:
- Boiled Corn: 1.5 tbsp
- Mixed Veggies (Finely Chopped): 3 tbsp each of Tomato, Capsicum, Carrot, Onion, and Cabbage.
- Fresh Coriander: A handful, chopped.
- Ginger-Garlic-Chilli Paste: 1 tsp (crushed together).
- Gram Flour (Besan): 1.5 tbsp
- All-Purpose Flour (Maida): 1.5 tbsp
- Cornflour: 1.5 tbsp
- Salt to taste.
- 1/4 tsp Turmeric powder.
- Cheese: 1 cube processed cheese (grated).
- Water: As needed to make a thick batter.
- Butter/Oil: 1/2 tsp for the batter (optional).
- For Cooking:
- Leftover Chapatis/Rotis: 2-3 (preferably slightly thick).
- Oil or Butter: For frying.
Step-by-Step Instructions:
- Prepare the Veggie Mix: In a large mixing bowl, combine the boiled corn, chopped onion, tomato, capsicum, carrot, and cabbage. You can also add French beans or spinach if available. Add the chopped coriander leaves.
- Add Flours and Spices: Add the Gram flour (Besan), All-purpose flour (Maida), and Cornflour to the vegetables. Add the crushed ginger-garlic-chilli paste, salt, and turmeric powder.
- Make the Batter: Add water gradually and mix well to form a thick batter. It should not be runny; it needs to be spreadable. Add grated cheese and half a teaspoon of butter to the batter for extra flavour and mix again.
- Coat the Chapati: Take a leftover chapati. Spread a generous layer of the vegetable batter evenly on one side of the chapati.
- Pan Fry the Pizza: Heat a tawa (griddle) on medium flame. Drizzle some oil or butter. Carefully place the chapati on the tawa with the batter side facing down.
- Cook Until Crispy: Cook on low-to-medium heat to ensure the veggies cook through and the crust becomes golden brown. You can drizzle a little oil around the edges.
- Flip and Roast: Once the bottom layer is crispy and releases from the pan easily, flip the chapati. Roast the plain side for a minute until crisp. Press down gently with a spatula to cook evenly.
- Garnish and Serve: Remove from heat. Top with extra grated cheese, tomato ketchup, or mayonnaise if desired. Cut into slices and serve hot!
Also Read – Quick & Easy Leftover Veg Stir-Fry Recipe
Cooking Tips for Better Results:
- Don’t Rush the Cooking: Cook the batter side on a low-medium flame. If the heat is too high, the outside will burn while the inside remains raw.
- Flour Substitute: If you want to avoid Maida, you can use Rice Flour for extra crispiness or stick to just Besan.
- Chop Finely: Ensure all vegetables are chopped very finely so they cook quickly and stick to the chapati well.
- Batter Consistency: The batter must be thick and sticky. If it is too watery, it will slide off the roti when you flip it.
Variations:
- Gluten-Free Version: Skip the Maida and Cornflour. Use a mix of Besan and Rice flour.
- Spicy Version: Add red chilli flakes or chopped green chillies directly to the batter for an extra kick.
- Kids Special: Skip the green chillies. Add extra processed cheese or Mozzarella inside the batter and on top like a real pizza.
- Vegan Version: Skip the cheese and butter. Use oil for cooking.
Also Read – Transform Leftover Farsan into a Flavourful Bhaji
Serving Suggestions:
- Dip: Serve hot with Tomato Ketchup, Schezwan Sauce, or Green Mint Chutney.
- Side: A hot cup of Masala Chai or Coffee pairs perfectly with this crispy breakfast.
- Toppings: Sprinkle oregano or mixed herbs on top before serving for an Italian touch.
FAQs (Frequently Asked Questions):
Q1: Can I use fresh chapatis for this recipe?
Ans: Yes, you can! However, stale or leftover chapatis are slightly drier, which makes them turn crispier than fresh ones.
Q2: Can I skip Maida (All-purpose flour)?
Ans: Absolutely. You can replace Maida with wheat flour or use a combination of Besan and Rice flour for a crunchier texture.
Q3: Is this recipe healthy?
Ans: Yes, it is packed with fresh vegetables and homemade chapatis. To make it healthier, skip the cheese and Maida and use minimal oil.
Q4: How do I know when to flip the chapati?
Ans: Wait until the batter side turns golden brown and easily moves on the tawa without sticking. This usually takes about 2-3 minutes on medium heat.
Also Read – Easy Tawa Aloo Fry: Spicy Potato Side Dish Recipe
Leftover Chapati Pizza Recipe | 10-Min Crispy Veggie Breakfast
Ingredients
For the Vegetable Batter:
- Boiled Corn: 1.5 tbsp
- Mixed Veggies Finely Chopped: 3 tbsp each of Tomato, Capsicum, Carrot, Onion, and Cabbage.
- Fresh Coriander: A handful chopped.
- Ginger-Garlic-Chilli Paste: 1 tsp crushed together.
- Gram Flour Besan: 1.5 tbsp
- All-Purpose Flour Maida: 1.5 tbsp
- Cornflour: 1.5 tbsp
- Salt to taste.
- 1/4 tsp Turmeric powder.
- Cheese: 1 cube processed cheese grated.
- Water: As needed to make a thick batter.
- Butter/Oil: 1/2 tsp for the batter optional.
For Cooking:
- Leftover Chapatis/Rotis: 2-3 preferably slightly thick.
- Oil or Butter: For frying.
Instructions
- Prepare the Veggie Mix: In a large mixing bowl, combine the boiled corn, chopped onion, tomato, capsicum, carrot, and cabbage. You can also add French beans or spinach if available. Add the chopped coriander leaves.
- Add Flours and Spices: Add the Gram flour (Besan), All-purpose flour (Maida), and Cornflour to the vegetables. Add the crushed ginger-garlic-chilli paste, salt, and turmeric powder.
- Make the Batter: Add water gradually and mix well to form a thick batter. It should not be runny; it needs to be spreadable. Add grated cheese and half a teaspoon of butter to the batter for extra flavour and mix again.
- Coat the Chapati: Take a leftover chapati. Spread a generous layer of the vegetable batter evenly on one side of the chapati.
- Pan Fry the Pizza: Heat a tawa (griddle) on medium flame. Drizzle some oil or butter. Carefully place the chapati on the tawa with the batter side facing down.
- Cook Until Crispy: Cook on low-to-medium heat to ensure the veggies cook through and the crust becomes golden brown. You can drizzle a little oil around the edges.
- Flip and Roast: Once the bottom layer is crispy and releases from the pan easily, flip the chapati. Roast the plain side for a minute until crisp. Press down gently with a spatula to cook evenly.
- Garnish and Serve: Remove from heat. Top with extra grated cheese, tomato ketchup, or mayonnaise if desired. Cut into slices and serve hot!
