Do you often find yourself wondering what to do with those 2-3 extra chapatis sitting in your casserole? Instead of throwing them away or eating them cold, try this delicious Leftover Chapati Vadi recipe! This is a unique and crispy Maharashtrian snack that transforms stale rotis into a mouth-watering dish that tastes just like Alu Vadi or Patra.
Perfect for a quick evening snack or a kid’s tiffin box, this recipe uses simple pantry ingredients like gram flour (besan) and fresh coriander. It’s crunchy, flavorful, and completely zero-waste. Once you try this leftover roti snack, you might just start saving chapatis on purpose!
Also Read – Leftover Chapati Pizza Recipe | 10-Min Crispy Veggie Breakfast
Ingredients:
Gather these simple ingredients to make your crispy chapati rolls:
- Main Base:
- Leftover Chapatis / Rotis (2-3)
- For the Batter:
- 1 Cup Gram Flour (Besan)
- 2 tbsp Rice Flour (for extra crispiness)
- 1 Cup Fresh Coriander Leaves, finely chopped
- 1.5 tbsp Ginger-Garlic-Green Chilli Paste
- 1 tbsp White Sesame Seeds (Safed Til)
- 1 tsp Cumin & Coriander Powder (Dhane-Jeera Powder)
- 1/2 tsp Red Chilli Powder (adjust to taste)
- 1/4 tsp Turmeric Powder (Haldi)
- A pinch of Asafoetida (Hing)
- Salt to taste
- Water (as needed to make a medium-thick batter)
- For Cooking:
- Oil for deep frying
Also Read – Leftover Chapati Vadi: Crispy Snack Recipe
Step-by-Step Instructions:
- Prepare the Spicy Batter:
- In a mixing bowl, combine the gram flour (besan) and rice flour. The rice flour is the secret to making the vadi extra crispy.
- Add the dry spices: turmeric, red chilli powder, cumin-coriander powder, sesame seeds, hing, and salt.
- Add the ginger-garlic-green chilli paste and the chopped fresh coriander leaves.
- Gradually add water and mix well to form a smooth batter.
- Note: The consistency should be spreadable—not too runny like water, but not as thick as dough.
- Coat and Roll the Chapatis:
- Take one leftover chapati and place it on a flat surface.
- Spread a generous layer of the batter evenly over the entire surface of the chapati.
- Tightly roll the chapati from one end to the other to form a log (similar to a Swiss roll).
- Apply a little batter at the end of the roll to seal the edges so it doesn’t open up.
- Repeat this process for all your remaining chapatis.
- Steam the Rolls:
- Prepare a steamer or boil 2 glasses of water in a large pot.
- Grease a sieve or steamer plate with a little oil.
- Place the prepared chapati rolls on the sieve.
- Steam on medium-high heat for exactly 10 minutes.
- After 10 minutes, turn off the flame and let the rolls cool down completely. They will firm up as they cool.
- Cut and Fry:
- Once cooled, cut the rolls into 1/2-inch thick slices (discs).
- Heat oil in a pan for frying.
- Drop the slices into the hot oil and deep-fry on medium flame.
- Flip them occasionally until they turn golden brown and crispy on both sides.
- Remove and drain excess oil using a tissue paper.
Also Read – Crispy Vadi Recipe: Quick & Easy Tea-Time Snack
Cooking Tips for Better Results:
- Cool Before Cutting: Do not cut the rolls while they are hot, or they might break. Let them cool completely to get clean, firm slices.
- Rice Flour is Key: Don’t skip the rice flour; it gives that signature crunch which makes this Leftover Chapati Vadi addictive.
- Single Layer: For the crispest results, use one chapati per roll. If you stack two chapatis, the inner layers might remain soft.
- Batter Consistency: If the batter is too thin, it will leak out while rolling. If it’s too thick, the vadi will taste dry. Aim for a pakora-batter consistency.
Variations:
- Healthy Version: Instead of deep frying, you can shallow fry the sliced vadis in very little oil until crisp, or even air-fry them at 180°C for 10-12 minutes.
- Veggie Loaded: You can add finely chopped spinach (palak), fenugreek (methi), or even grated potato to the batter to make it more nutritious for kids.
- Spicy Version: Increase the amount of green chilli paste and add a splash of lemon juice to the batter for a tangy-spicy kick.
Also Read – Crispy Cabbage Chickpea Vadi
Serving Suggestions:
- Serve hot with tomato ketchup or green mint chutney.
- It pairs perfectly with a hot cup of Masala Chai as an evening snack.
- You can also eat it as a side dish with a simple Dal Rice meal to add some crunch.
FAQs:
Q1: Can I use fresh chapatis for this recipe?
Ans: Yes, you can use fresh chapatis. However, leftover chapatis are slightly drier, which helps them hold their shape better and turn out crispier after frying.
Q2: How long can I store the steamed rolls?
Ans: You can store the steamed (uncut) rolls in the refrigerator for up to 2 days. When you want to eat, just slice and fry them fresh!
Q3: Can I bake these instead of frying?
Ans: Yes! Arrange the sliced vadis on a baking tray, brush with oil, and bake at 200°C (400°F) for 15-20 minutes, flipping halfway, until they are golden and crisp.
Q4: My vadi is breaking while cutting. Why?
Ans: This usually happens if you cut the rolls while they are still hot or warm. Be patient and let them cool down completely to room temperature before slicing.
Also Read – Crispy Alu Vadi Recipe
Crispy Leftover Chapati Vadi Recipe | Easy Tea-Time Snack
Ingredients
Main Base:
- Leftover Chapatis / Rotis 2-3
For the Batter:
- 1 Cup Gram Flour Besan
- 2 tbsp Rice Flour for extra crispiness
- 1 Cup Fresh Coriander Leaves finely chopped
- 1.5 tbsp Ginger-Garlic-Green Chilli Paste
- 1 tbsp White Sesame Seeds Safed Til
- 1 tsp Cumin & Coriander Powder Dhane-Jeera Powder
- 1/2 tsp Red Chilli Powder adjust to taste
- 1/4 tsp Turmeric Powder Haldi
- A pinch of Asafoetida Hing
- Salt to taste
- Water as needed to make a medium-thick batter
For Cooking:
- Oil for deep frying
Instructions
Prepare the Spicy Batter:
- In a mixing bowl, combine the gram flour (besan) and rice flour. The rice flour is the secret to making the vadi extra crispy.
- Add the dry spices: turmeric, red chilli powder, cumin-coriander powder, sesame seeds, hing, and salt.
- Add the ginger-garlic-green chilli paste and the chopped fresh coriander leaves.
- Gradually add water and mix well to form a smooth batter.
- Note: The consistency should be spreadable—not too runny like water, but not as thick as dough.
Coat and Roll the Chapatis:
- Take one leftover chapati and place it on a flat surface.
- Spread a generous layer of the batter evenly over the entire surface of the chapati.
- Tightly roll the chapati from one end to the other to form a log (similar to a Swiss roll).
- Apply a little batter at the end of the roll to seal the edges so it doesn’t open up.
- Repeat this process for all your remaining chapatis.
Steam the Rolls:
- Prepare a steamer or boil 2 glasses of water in a large pot.
- Grease a sieve or steamer plate with a little oil.
- Place the prepared chapati rolls on the sieve.
- Steam on medium-high heat for exactly 10 minutes.
- After 10 minutes, turn off the flame and let the rolls cool down completely. They will firm up as they cool.
Cut and Fry:
- Once cooled, cut the rolls into 1/2-inch thick slices (discs).
- Heat oil in a pan for frying.
- Drop the slices into the hot oil and deep fry on medium flame.
- Flip them occasionally until they turn golden brown and crispy on both sides.
- Remove and drain excess oil using a tissue paper.
