Leftover Roti Chilla
Ingredients
- 1–2 leftover rotis, torn or crumbled
- 2–3 tbsp besan (gram flour)
- ¼ cup finely chopped onion
- ¼ cup grated carrot / cabbage / any veggie
- 1 green chili, chopped
- Salt, turmeric, chili powder – as you like
- Water – just enough for a batter
- Oil or ghee for cooking
Instructions
- Crumble the Rotis
- Tear or crush the roti into small pieces in a bowl.
- If they’re stiff, sprinkle some water and microwave for 20 seconds.
- Add Everything Else
- Add veggies, besan, spices, and a little water.
- Mix into a thick batter — thicker than dosa, thinner than upma.
- Cook It Up
- Heat a pan. Spread a ladleful like a pancake.
- Drizzle oil, flip when golden. Press down for crisp edges.
- Serve Hot
- Green chutney. Ketchup. Curd. Or just eat it straight off the tawa — no rules here.
- 🧡 Why I Love It:
- Zero waste, zero stress
- Feels like a new dish every time
- My fridge always has at least one lonely roti
- One pan, one bowl, 10 minutes
☕ It All Started with a Cold Roti…
You open the dabba. There it is — one lonely roti from last night’s dinner.
Too chewy to eat as-is. Too little to make something fancy.
But also too good to waste.
That’s how Roti Chilla became my thing.
My mom used to call it “rotla pancake.”
Grated veggies. A little besan. Pinch of haldi.
Toss it all together, and boom — a brand-new breakfast with zero guilt and zero waste.
Now it’s part of my weekly routine. Quick. Tasty. Budget-friendly.
Perfect for lazy mornings and chai-time cravings.
🌮 Roti Chilla – What You’ll Need:
1–2 leftover rotis, torn or crumbled
2–3 tbsp besan (gram flour)
¼ cup finely chopped onion
¼ cup grated carrot / cabbage / any veggie
1 green chili, chopped
Salt, turmeric, chili powder – as you like
Water – just enough for a batter
Oil or ghee for cooking
🔥 How to Make It:
1. Crumble the Rotis
Tear or crush the roti into small pieces in a bowl.
If they’re stiff, sprinkle some water and microwave for 20 seconds.
2. Add Everything Else
Add veggies, besan, spices, and a little water.
Mix into a thick batter — thicker than dosa, thinner than upma.
3. Cook It Up
Heat a pan. Spread a ladleful like a pancake.
Drizzle oil, flip when golden. Press down for crisp edges.
4. Serve Hot
Green chutney. Ketchup. Curd. Or just eat it straight off the tawa — no rules here.
🧡 Why I Love It:
Zero waste, zero stress
Feels like a new dish every time
My fridge always has at least one lonely roti
One pan, one bowl, 10 minutes
💡 Puspa’s Pro Tips:
Add cheese or leftover sabzi for a remix version
Skip green chili for kids
Add ajwain or kasuri methi for that “snack shop” flavor
You might also enjoy: Masala Maggi – The 2-Minute Legend With a Pinch of Masala Recipe, Bread Dahi Vada – No-Soak, No-Fry, Instant Chaat Delight Recipe, Cabbage Pakora – Crispy Tea-Time Delight Recipe, Masala Corn – A 10-Minute Spicy Snack You’ll Crave Recipe.