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!