In Indian cuisine, chapattis are commonly consumed. Every Indian lunch seems incomplete without chapattis. Nevertheless, chapattis serve far more than just one purpose. Some of the most delectable and appetizing meals may be made with them. There are several occasions when we are left with 1 or 2 extra chapattis. These leftover chapattis can be used to make a variety of delectable munchies.
Food prepared from chapattis contains fibre, protein, and a variety of other essential components. Those on a weight loss program can also choose this because whole wheat is high in fibre and many other key minerals. So now it's up to you to maximize the potential of these chapattis.
Roti Churma Laddoo
1/4 cup jaggery powder
Half teaspoon elaichi powder
Almonds, pistachios, and walnuts are just a few examples
2 tbsp Desi ghee
Toast the chapattis on a medium flame on the tawa until crisp. Remove from the oven and leave aside to cool.
Chop the chapattis into small pieces and place them in the blender. Pulse for a few minutes, or until it is properly crushed and resembles coarse breadcrumbs.
Now, thoroughly stir in the jaggery powder.
Place this mixture in a mixing basin and stir in the elaichi powder, desi ghee, and all of the nuts.
Make a tiny amount of this mixture and shape it into laddoos.
Put it in a bowl, and your Churma laddoos are ready to serve.
Twist Noodle Doodle
3 cloves garlic
Onion-1 (thinly sliced)
1/2 cup tricoloured bell peppers
Season with salt to taste
2 tbsp tomato ketchup
2 tsp oil
1 green chilli
Begin by rolling the chapattis and cutting them into thin strips. Remove the chapatti strips and set them aside.
Heat the oil in a skillet and sauté the ginger, garlic, green chilli, onion, and coloured bell peppers. Sauté the vegetables until they turn golden brown.
Now add the salt, and tomato ketchup, and toss thoroughly before adding the chapatti strips.
Your chapatti noodles are now ready to serve.
2 cups milk
1/2 cup milk powder
1/2 teaspoon cinnamon powder
2 tbsp jaggery powder
Raisins, and almonds, to name a few (finely chopped)
Crush the chapattis and set them aside.
Bring milk to a boil in a bottom vessel. When the milk begins to boil, reduce the heat and add the crumbled chapattis.
Sauté until the chapatti is thoroughly soaked and the mixture begins to thicken.
Stir in the condensed milk and jaggery powder until fully combined. Cook till the consistency is similar to Rabri.
Turn off the heat and stir in the cinnamon powder.
Place in a serving bowl and top with raisins and almonds. Well, it is ready to serve.
1 teaspoon garlic-ginger paste
1 tablespoon mustard seeds
a half teaspoon of cumin seeds
1 curry leaf sprig
1 yoghurt cup
a dash of hing
1 tsp turmeric powder
Season with salt and pepper to taste.
1 cup of water
2 tablespoons oil
In a skillet, heat the oil and add the mustard and cumin seeds until they begin to crackle.
In a mixing bowl, combine hing, turmeric powder, curry leaves, and ginger garlic paste. 1 minute in the microwave.
Bring the water and salt to a boil. Lastly, fold in the remaining rotis. Fry the rotis in a covered pan until all of the water has evaporated.
Mix in the yoghurt and continue to cook for another 2-3 minutes.
Vaghareli Rotli is now ready for a light dinner or a snack in the evening.