Leftover roti chevdo

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Leftover roti chevdo Ingredients

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4 Leftover Chapatis Torn into small bits
1 tsp Food oil
1/2 tsp Mustard Seeds
3 leaves Curry Leaves
to taste Salt
1/3 tsp Red Chilli Powder
1/3 tsp Sugar

Leftover roti chevdo Nutritional information

2
Serving
71
Calories
0 g
Fat
3 g
Protein
3 g
Fiber

Related Recipes

Leftover roti chevdo

The most efficient way to recycle your leftover chapatis by transform it into crunchy healthy breakfast dish.

Features:
  • Vegan
Cuisine:
  • Prep
    5 min
  • Cook
    20 min
  • Total
    25 min
  • Serves
    2
  • Diff
    Easy

Ingredients

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What do you do when you have leftover Chapatis/rotis? I hate to waste anything but I am not particularly fond of the taste of leftover Chapatis. This is the most efficient way to recycle your leftover chapatis. My darling friend, Meghna Raval, was the one to introduce me to this wonderful quick meal. I have a lot of Gujarati friends but I have yet to see someone prepare rotis as thin and transparent as Meena Raval aunty does. You could literally see through them.
Meghna usually brought this over for breakfast when we worked together and we would all dig into this crunchy healthy breakfast with a hot cup of tea. The recipe demands very little oil and almost no preparation time. The key is thin chapatis here which makes the chevdo even crispier. This is a great lunchbox idea as the dish is as good at room temperature as it is when served hot!

Leftover roti chevdo Step by step

1
Done

Tear the leftover chapatis into really small bits.

2
Done

Season with salt and add red chili powder.

3
Done

Also, add the powdered sugar. Mix well.

4
Done

Heat a pan and add oil.

5
Done

Once the oil is hot, add in the mustard seeds.

6
Done

Next throw in the curry leaves.

7
Done

Then add in the prepared chapati bits.

8
Done

Toast them until crispy, nearly 12-15 minutes on medium heat.

9
Done

These can be enjoyed hot as well at room temperature.

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