Name: Leftover Rice Chapathi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Indian
Ingredients: 1 cup leftover cooked rice; 1 cup whole wheat flour; 2 tablespoons rice flour; 2 tablespoons yogurt; 1 small onion, finely chopped; 1 green chili, finely chopped; 2 tablespoons coriander leaves, chopped; 1/2 teaspoon cumin seeds; 1/2 teaspoon salt; 1/4 teaspoon turmeric powder; water as needed; 1 teaspoon oil for dough; oil or ghee as needed for cooking

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I love turning simple leftovers into something fresh and satisfying, and this leftover rice chapathi is one of my favorite ways to do that. It is soft, flavorful, and comes together with basic pantry ingredients, making it perfect for any time of the day.

Leftover Rice Chapathi

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup leftover cooked rice

1 cup whole wheat flour

2 tablespoons rice flour

2 tablespoons yogurt

1 small onion, finely chopped

1 green chili, finely chopped

2 tablespoons coriander leaves, chopped

½ teaspoon cumin seeds

½ teaspoon salt

¼ teaspoon turmeric powder

water as needed

1 teaspoon oil for dough

oil or ghee as needed for cooking

Directions

I start by adding the leftover cooked rice to a mixing bowl and mash it lightly until it becomes soft and easy to combine.

Then I add whole wheat flour, rice flour, yogurt, chopped onion, green chili, coriander leaves, cumin seeds, salt, turmeric powder, and a teaspoon of oil. I mix everything together and knead it into a soft dough, adding a little water only if necessary.

I cover the dough and let it rest for about 10 minutes so it becomes easier to roll.

Next, I divide the dough into equal portions and shape them into balls. I dust each ball lightly with flour and roll them into medium-thick chapathis.

I heat a tawa or flat pan over medium heat and place the rolled chapathi on it. I cook it for 1 to 2 minutes until small bubbles appear, then flip it and drizzle a little oil or ghee.

I cook both sides until golden spots appear and the chapathi is fully cooked. I like serving them hot with chutney, pickle, yogurt, or a simple curry.

Servings and timing

This recipe makes about 6 servings.
Prep time takes around 15 minutes, and cooking takes another 15 minutes, making the total time about 30 minutes. Each serving is approximately 180 kcal.

Variations

I sometimes like to add grated vegetables like carrot or zucchini for extra nutrition. If I want a spicier version, I increase the green chili or add a pinch of red chili powder. For a richer flavor, I use ghee instead of oil while cooking. I also enjoy adding a bit of garam masala for a deeper taste.

Storage/Reheating

I store leftover chapathis in an airtight container in the refrigerator for up to 2 days. When I want to reheat them, I place them on a hot pan for a minute on each side until warm and soft again. I avoid microwaving too long because it can make them chewy.

FAQs

Can I use freshly cooked rice instead of leftover rice?

I can use freshly cooked rice, but I make sure it is cooled completely before mixing it into the dough.

What if my dough becomes too sticky?

I add a little more whole wheat flour gradually until the dough becomes manageable and soft.

Can I skip the onion and chili?

Yes, I can skip them if I want a simpler or kid-friendly version. The chapathi will still taste good.

Why do I add yogurt to the dough?

I add yogurt because it helps make the chapathi softer and adds a slight tangy flavor.

Can I freeze the dough?

I prefer making it fresh, but I can refrigerate the dough for a day. Freezing is possible, though the texture may change slightly after thawing.

Conclusion

I find this leftover rice chapathi to be a practical and delicious way to reuse food without compromising on taste. It is easy to prepare, flexible with ingredients, and perfect for everyday meals. Whenever I have extra rice, this is one recipe I always come back to.

📖 Recipe:

Leftover Rice Chapathi

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Author: Cheryl
Total Time: 30 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Soft and flavorful chapathis made using leftover rice, combined with simple pantry ingredients for a quick and satisfying meal. A great way to reduce waste while enjoying a fresh, homemade dish.

Instructions

Add the leftover cooked rice to a mixing bowl and mash lightly until soft.
Add whole wheat flour, rice flour, yogurt, chopped onion, green chili, coriander leaves, cumin seeds, salt, turmeric powder, and 1 teaspoon oil. Mix well and knead into a soft dough, adding water only if needed.
Cover the dough and let it rest for about 10 minutes.
Divide the dough into equal portions and shape into balls. Lightly dust with flour and roll into medium-thick chapathis.
Heat a tawa or flat pan over medium heat and place a rolled chapathi on it. Cook for 1 to 2 minutes until bubbles appear.
Flip, drizzle a little oil or ghee, and cook both sides until golden spots appear and fully cooked.
Serve hot with chutney, pickle, yogurt, or curry.