Pudla Roti | Easy Breakfast Recipe | Leftover Chapati Makeover

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Hey guys, what do you do with your leftover chapatis? Well, for us, leftover chapatis go in making these delicious PUDLA ROTIS or as we call them "besan ke cheele wali roti". I must tell you, these cheela rotis are one of our most favorite breakfast dishes that we enjoy with a cup of hot adrak wali chai (ginger tea), some chutney- achaar or even tomato ketchup. 

I have seen these rotis made in our home since childhood. Whenever my mom would put up breakfast options to us, my father would always ask whether there are any leftover rotis lying. If yes, it was like winning a lottery for him as he would demand this delicious goodness and enjoy with his favorite mango pickle. Yes! he is so much fond of these rotis and would deliberately leave a couple of chapatis at dinner time so that he can spread the besan batter over them the next morning... if you have never had this cheele wali roti before, then do try and I am sure you would not be disappointed...






INGREDIENTS

  • Left over chapatis/rotis - 4 to 5
  • Besan/gram flour - 1/2 cup
  • Finely chopped onions - 1/4 cup
  • Finely chopped green chilies - 2 to 3
  • Finely chopped ginger - 1 inch
  • Kasoori methi - 1/2 tbsp
  • Fresh chopped coriander - 1 tbsp
  • Ajwain - 1/2 tsp
  • Salt - to taste
  • Anaardana powder (optional)  - 1/2 tsp
  • Red chili powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Dhaniya powder - 1/2 tsp
  • Chaat masala - 1/2 tsp
  • Water - as needed, to make a thin batter
  • Refined oil - as needed, to cook the rotis 







METHOD

  • In a bowl, combine besan and all spices.
  • Adding little water at a time, make the besan batter, similar to what you would make for a cheela or a pudla.
  • Add in chopped onions, green chilies, ginger, kasoori methi and coriander. Rest the batter for 10-15 minutes.
  • Next heat up the tawa or a pan.
  • Grease it with about a tsp of oil. Place the roti over it and let it crisp up on the side facing downwards over medium flame.
  • On the side facing upwards, spread a thin layer of pudla batter. Pour a tsp of oil and turn over.
  • Let the pudla side cook until it too crisps up. Do this over low-medium heat.
  • Remove on a plate and serve hot with some chutney, pickle or curd.
  • Repeat for all the remaining chapatis.



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