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Spicy Chapati Crumble (fancy name for Vaghareli Bhakri) is a clever way to use up left over Chapati or Roti. With Onion, Potatoes and flavorful spices, you can create a fresh new dish. Try this delicious recipe as a snack at the next “tea time”.
Prep time: 15 min
Cook time: 15 min
Serves: 4
Ingredients:
Chapati/Roti – 7-8
Oil – 2 tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asafoetida – pinch
Turmeric Powder – 1/4 tsp
Green Chillies – to taste, finely chopped
Curry Leaves – 1 sprig
Onions – 1/4 med, diced
Potatoes – 1 med, diced
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – to taste
Cilantro/Cilantro leaves – for garnish
Salt – to taste
Lemon Juice – to taste
Method:
1. Roughly chop chapati/roti in a food processor or by hand.
2. Heat Oil in a medium pan on medium heat.
3. Add Mustard Seeds and let them pop.
4. Add Cumin Seeds and allow them to turn golden.
5. Add Asafoetida, Turmeric Powder, Green Chilies, Curry Leaves and Onions. Mix well and cook until onions are light golden.
6. Add Potatoes, Salt, Coriander Powder, Cumin Powder and Red Chili Powder. Mix well, cover and cook until potatoes are tender.
7. Add in crumbled Chapati/Roti and Lemon/Lime Juice and mix well.
8. Cook for few minutes uncovered until chapati is slightly crispy.
9. Garnish with Cilantro (Coriander Leaves) and serve hot.
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March 26th, 2009 at 3:03 pm
Looks awesome. BTW, can we replace the chapati with wheat tortilla and make it the same way?
[Reply]
preethy Reply:
June 14th, 2011 at 1:23 pm
yes yo can:)
[Reply]
March 26th, 2009 at 3:50 pm
Hi Aditi,
We’re sure wheat tortillas will also work great. Good idea!
[Reply]
March 26th, 2009 at 7:08 pm
Almost same like kottu parrotta, but still interesting.Can we add peanuts to it????
Take care.
[Reply]
March 26th, 2009 at 8:56 pm
Hi Rupa,
Sure, peanuts would be great!
[Reply]
March 26th, 2009 at 10:05 pm
Awesome recipe….luv u guys….BTW Can u plz tell me where i can find the pan that u used in this recipe….I can’t find it in ur kitchen store
[Reply]
March 26th, 2009 at 11:46 pm
This is awesome dish prepared almost in every part of India, may be little bit variations in the ingredients. I liked the potato option in this dish.
[Reply]
March 28th, 2009 at 4:52 am
Hi Hetal/Anuja
All the best for the competition. You are winners already with my friends and myself.
Need a PRO for free contact me for sure.
Luv you guys and luv your recipes.
Padmaja
[Reply]
March 28th, 2009 at 10:07 pm
I really like your cooking but I dont always catch what you are saying..please try to speak alittle bit slowly & clear. Thank you
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April 2nd, 2009 at 10:33 pm
Kind of like Vagharela dhokla!
[Reply]
April 25th, 2009 at 4:21 am
i tried the dhudhia lauki, the milk curdled?
what precautions i should take to avoid so? sunita
[Reply]
hetal Reply:
April 25th, 2009 at 9:21 pm
Hi Sunita,
You can try to add the milk slowly or just heat it up a bit in the microwave before adding it in. Also, if the milk separates a little bit, it is ok and doesn’t affect the taste.
[Reply]
June 12th, 2009 at 8:56 am
Hi,
A good savory idea. I usually make sweet laddoos with left over chapattis.
[Reply]
September 5th, 2009 at 4:58 pm
Hi Hetal & Anuja… Great work… thanks for soo many great recipes…
I just wanted to know that the Chapati crumbles look cirspy in the video… whereas normally phulkas or paranthas are soft… can i use them or do i need to somethg to make it crispy???
[Reply]
hetal Reply:
September 5th, 2009 at 5:19 pm
Hi Soumya,
The chapati or paratha start off soft, but as they get toasted in the pan, they kind of dehydrate and become crispy. This is just one way of making this dish. I sometimes put yogurt at the end and it becomes soft and a little bit tart. You can try it either way and see which one you prefer.
[Reply]
October 15th, 2009 at 11:19 pm
Hi Anuja & Hetal,
This is the most popular way of making the best out of rest and I have been doing this too. Just to add a touch of a crispy snack I always add sesame seeds; they taste equally great when roasted with all the other seeds.
Thanks for posting the wonderful recipes.
Regards,
Nikita
[Reply]
March 9th, 2010 at 7:16 pm
hi AnH,
I used to make this dish… but without potatoes…. i usually add tomatoes and onions (and chopped celeries sometimes). its more quicker version..bcoz onion and tomatoes have got lesser cooking time than potatoes.. it will taste better if we add ghee along with the oil.. bUT MUST BE SERVED HOT…
[Reply]
hetal Reply:
March 10th, 2010 at 3:22 am
Hi Riya,
We’ll have to try it with tomatoes, onions and celery…sounds interesting. Bet the texture is great!
[Reply]
May 2nd, 2010 at 6:45 pm
hi hetal,
loved the recipe, but more than d recipe, i just love d way u say “VAGARALI BAKRI”
u sound sooooooo cuteeeeeeee when u say tht..
love,
deepal..
[Reply]