Leftover Roti (Chappathi) Recipe

Many of you have been asking me to post a recipe to put in the lunchbox for kids and I can tell you this is perfect for that. This is a great recipe for leftover roti or chapati. Never throw extra leftover roti out again.Use them in a way again to make it healthy loving way to eat again. This leftover chapatis recipe can help you repurpose your chapatis into something new — and quite delicious.


Chapati- 6 cut into thin strips

Onion- 1 large fine sliced

Chilli Powder-1 tsp

Turmeric Powder / Manjal Podi-1 tsp

Garam Masala Powder-1 tsp

Salt to taste

Lemon juice 1 tsp

water 4 cups

Oil – 1 tblspn



  1. Heat oil in a wok or kadhai. Add onions and green chilli and fry for 3 mins.
  2. Season with salt, Add all spice powders and mix well.
  3. Add the water and bring it to boil then add the roti pieces and boil for 5 mins until it absorbs all water
  4. Garnish with coriander leaves and serve hot or put in lunch box.


As you can see, there are many ways to use leftover chapati into something completely new. This versatile flatbread is not only good the first time around in a meal — it is a great leftover staple that can be easily transformed into a brand new meal or snack.

Idly upma (Leftout idly)

Idli upma is a very simple and delicious dish made with leftover idlis. Any upma is my favorite, but this is one easy and unique upma made from the leftover idlies . There must be a lot of variants in this idli upma, but this is the way I like… Today we will learn how to make idli upma following this easy recipe with leftover idlys.


5-6 idlies
2 onions (finely chopped)
1/2  spoon red chilli powder & 1/4 spoon tumeric powder
6-7  curry leaves
1 tbsp of oil
1 tbsp of channa dal / kadala paruppu
1/4 tsp of mustard seeds
Salt of to taste
1-2 green chilli



1.Crumble the idlis fine. Actually you can decide how fine or chunky you want it to be, amma does it quite fine. It also helps if the idlis are a bit cold, crumbles easier.

2. Keep your GREEN chillies, curry leaves and onions ready

3.  Heat oil and add the mustard seeds. When they pop, add the channa dal.

4. Fry until they turn golden brown – about a minute. This gives out a nice flavour to the idli upma.

5. Add green chillies and onion. Fry until the onions turn a golden brown. Throw in the curry leaves, dry red chilli powder & tumeric powder  and salt. Be careful with the salt, since the idlis are already salted. Mix well

6. Add the crumbled idlis… Add littlie water .. and mix well to combine everything. Keep flame at medium-low at all times, or the idlis will start to fry. We need to maintain its softness at all times.

7. Serve hot and I personally love to have any upma with a cup of coffee