Leftover Chapati Breakfast Recipe: Quick & Easy Tiffin Idea
Looking for a quick leftover chapati breakfast recipe? Turn extra rotis into a crispy, healthy veg snack. Perfect for kids' tiffin in just 10 minutes!
Ingredients
- 1 leftover or fresh chapati
- 1/2 cup besan gram flour or moong dal flour
- 1 spoon rice flour optional, for extra crunch
- 1 small onion thinly sliced
- 2 spoons grated carrot
- 2 spoons finely chopped capsicum
- 1 spoon finely chopped tomato
- 1 small green chilli finely chopped (or 1/2 spoon chili powder)
- 1/2 spoon Maggi masala
- 1 pinch turmeric powder haldi
- 1 pinch asafoetida hing
- 2 crushed black peppercorns or 1 pinch of pepper powder
- 1/2 cube of cheese grated (optional)
- Salt to taste
- Water to make the batter
- 1 to 2 spoons butter oil, or ghee for roasting
- Fresh coriander leaves chopped
Instructions
- Take 1 mixing bowl and add 1/2 cup of besan.
- Add the sliced onion, 2 spoons of grated carrot, 2 spoons of capsicum, 1 spoon of tomato, and chopped coriander leaves.
- Mix in the green chilli, 1/2 spoon of Maggi masala, turmeric, asafoetida, 2 crushed black peppercorns, and salt.
- Slowly add a little water and mix well to create a medium-thick batter. It should not be too watery.
- If using cheese, add 1/2 cube of grated cheese to the batter and mix gently.
- Take 1 leftover chapati and spread a thin layer of the batter evenly over 1 side.
- Heat a pan (tawa) on a medium flame and add 1 spoon of butter, oil, or ghee.
- Carefully place the chapati on the hot pan with the batter side facing down.
- While the bottom cooks, spread a thin layer of batter on the top side of the chapati.
- Roast on a medium flame until the bottom is crispy and golden brown.
- Flip the chapati carefully and roast the other side well. Press gently with a spatula so it cooks evenly.
- Once both sides are crispy, remove it from the pan and cut it into 4 equal slices. Your delicious leftover chapati breakfast recipe is ready!