Do you have leftover chapatis from last night’s dinner? Don’t throw them away! We have the perfect recipe to turn them into a delicious and crispy snack that everyone in your family will love. This Leftover Chapati Vadi recipe (also known as Shili Chapati Vadi in Marathi) is a brilliant way to upcycle stale rotis into a crunchy, savoury treat. It’s a quick and easy snack that’s perfect for tea time or as a unique party appetizer. This simple recipe requires basic kitchen ingredients and transforms something plain into something truly amazing.
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Ingredients List:
- For the Batter:
- 1 cup Besan (Gram Flour)
- 1 tbsp Rice Flour (for extra crispiness)
- 1 tbsp Ginger-Garlic-Green Chilli paste (crushed)
- 1 tbsp White Sesame Seeds (Safed Til)
- 1 tsp Cumin-Coriander Powder (Dhana-Jira)
- 1/2 tsp Ajwain (Carom Seeds)
- 1/4 tsp Turmeric Powder (Haldi)
- A pinch of Asafoetida (Hing)
- 1 tbsp Fresh Coriander (chopped)
- 1/2 tsp Red Chilli Powder
- Salt to taste
- Water (as needed to make a thick batter)
- Main Ingredient:
- 4-5 Leftover Chapatis (Stale Rotis)
- For Frying:
- Oil (for deep frying)
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Step-by-step Instructions:
- Here’s how to make your crispy Leftover Chapati Vadi:
- Prepare the Batter: In a mixing bowl, combine the gram flour, rice flour, ginger-garlic-chilli paste, sesame seeds, ajwain, turmeric, asafoetida, cumin-coriander powder, chopped coriander, red chilli powder and salt.
- Make a Thick Paste: Gradually add water to the dry ingredients and mix well. You need to create a thick, spreadable batter, not a thin, runny one.
- Prepare the Chapatis: Take a leftover chapati. You can use it whole or cut it in half for easier handling.
- Apply the Batter: Spread a thin, even layer of the besan batter all over one side of the chapati. If you are using half chapatis, you can place another half on top and apply batter to that side as well, creating a sandwich.
- Steam the Vadi: Grease a steamer plate with oil. Place the batter-coated chapatis on the plate. Steam them for 10-12 minutes over medium heat.
- Cool and Cut: Once steamed, remove the chapatis and let them cool down completely. This is very important for getting clean cuts. After cooling, cut them into small diamond or square shapes (vadis).
- Fry to Perfection: Heat oil in a kadhai for deep frying. Once the oil is medium hot, carefully slide in the cut vadi pieces.
- Get them Crispy: Fry the vadis on medium heat, stirring occasionally, until they turn a beautiful golden brown and become perfectly crispy.
- Serve Hot: Drain them on a paper towel to remove excess oil. Your Leftover Chapati Vadi is ready!
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Cooking Tips:
- Batter Consistency: Make sure your batter is thick, like a paste. If it’s too thin, it will drip off the chapati and won’t fry well.
- Cool completely: Do not try to cut the vadis while they are hot. Letting them cool completely makes them firm and easy to cut.
- Medium Heat Frying: Fry the vadis on medium heat. If the oil is too hot, they will burn from the outside and stay soft inside. Frying on medium heat makes them crispy all the way through.
- Thin Layer: Apply a thin layer of batter. A thick layer might not cook properly from the inside and will make the vadi soggy.
Variations:
- Vegan Version: This recipe is naturally vegan. Just ensure you are using vegetable oil for frying.
- Spicy Version: Add 1/2 tsp of Red Chilli Powder to the batter along with the green chillies to make it extra spicy.
- Kids-Friendly Version: Skip the red chilli powder and green chilli paste entirely. You can add a little bit of tomato ketchup to the batter for a tangy, sweet taste that kids love.
- Healthier (Non-Fried) Version: After steaming and cutting the vadis, you can shallow fry them (tadka) in a pan with a little oil, mustard seeds, and curry leaves instead of deep frying.
- Vegetable Vadi: You can make this even healthier by adding finely chopped spinach (palak), fenugreek (methi), or grated cabbage (kobi) directly into the besan batter.
- High-Protein Version: Add 2 tablespoons of soaked and coarsely ground chana dal or moong dal to the batter for extra texture and protein.
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Serving Suggestions:
- These crispy chapati vadis are very versatile. You can serve them:
- Hot with your evening tea or coffee.
- With a side of tomato ketchup, green chutney, or tamarind chutney.
- As a crunchy side dish with your meals (dal rice, sambar rice).
- As a unique starter or appetizer for a party.
FAQs:
Q1: Can I use fresh chapatis for this recipe?
Ans: Yes, you can, but stale or leftover chapatis (1-day-old) work best. They are slightly dry and hold the batter better, resulting in a crispier vadi.
Q2: Can I air-fry the chapati vadi?
Ans: Yes! After steaming and cutting, preheat your air fryer, brush the vadis with a little oil, and air-fry them until golden brown and crispy. This is a great, healthier alternative.
Q3: How do I store Leftover Chapati Vadi?
Ans: You can store the steamed and cut (unfried) vadis in an airtight container in the refrigerator for 1-2 days. Fry them just before serving. The fried vadis are best eaten fresh but can be stored in an airtight container for a day, though they might lose some crispiness.
Q4: My vadi pieces are breaking apart when frying. What did I do wrong?
Ans: This usually happens for two reasons: either the batter was too thin, or you didn’t let the steamed vadis cool down completely before cutting and frying. Ensure a thick batter and be patient!
Q5: What other flours can I add to the besan batter?
Ans: You can add rice flour (as in this recipe) for crispiness. You can also add a tablespoon of sooji (semolina) for a different texture.
Also Read – Crispy Kothimbir Pakoda Recipe: Easy Coriander Fritters
Leftover Chapati Vadi: Crispy Snack Recipe
Ingredients
For the Batter:
- 1 cup Besan Gram Flour
- 1 tbsp Rice Flour for extra crispiness
- 1 tbsp Ginger-Garlic-Green Chilli paste crushed
- 1 tbsp White Sesame Seeds Safed Til
- 1 tsp Cumin-Coriander Powder Dhana-Jira
- 1/2 tsp Ajwain Carom Seeds
- 1/4 tsp Turmeric Powder Haldi
- A pinch of Asafoetida Hing
- 1 tbsp Fresh Coriander chopped
- 1/2 tsp Red Chilli Powder
- Salt to taste
- Water as needed to make a thick batter
Main Ingredient:
- 4-5 Leftover Chapatis Stale Rotis
For Frying:
- Oil for deep frying
Instructions
Here’s how to make your crispy Leftover Chapati Vadi:
- Prepare the Batter: In a mixing bowl, combine the gram flour, rice flour, ginger-garlic-chilli paste, sesame seeds, ajwain, turmeric, asafoetida, cumin-coriander powder, chopped coriander, red chilli powder and salt.
- Make a Thick Paste: Gradually add water to the dry ingredients and mix well. You need to create a thick, spreadable batter, not a thin, runny one.
- Prepare the Chapatis: Take a leftover chapati. You can use it whole or cut it in half for easier handling.
- Apply the Batter: Spread a thin, even layer of the besan batter all over one side of the chapati. If you are using half chapatis, you can place another half on top and apply batter to that side as well, creating a sandwich.
- Steam the Vadi: Grease a steamer plate with oil. Place the batter-coated chapatis on the plate. Steam them for 10-12 minutes over medium heat.
- Cool and Cut: Once steamed, remove the chapatis and let them cool down completely. This is very important for getting clean cuts. After cooling, cut them into small diamond or square shapes (vadis).
- Fry to Perfection: Heat oil in a kadhai for deep frying. Once the oil is medium hot, carefully slide in the cut vadi pieces.
- Get them Crispy: Fry the vadis on medium heat, stirring occasionally, until they turn a beautiful golden brown and become perfectly crispy.
- Serve Hot: Drain them on a paper towel to remove excess oil. Your Leftover Chapati Vadi is ready!
