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.
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
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.
Notes
Add grated vegetables like carrot or zucchini for extra nutrition.
Adjust spice by increasing green chili or adding red chili powder.
Use ghee instead of oil for richer flavor.
Store in an airtight container in the refrigerator for up to 2 days.
Reheat on a hot pan for best texture; avoid over-microwaving.
If dough is sticky, add more whole wheat flour gradually.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Pan Fry
- Cuisine: Indian
Nutrition
- Serving Size: 1 chapathi
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 2 mg
