Breakfast Reinvented: 10 clever uses for leftover chapatis

Chapati upma Tear chapatis into pieces, and sauté with onions, green chillies, mustard seeds and curry leaves. Add turmeric and veggies for a quick, flavourful breakfast twist on traditional upma.

Chapati rolls Spread chutney or hummus on a chapati, fill with scrambled eggs or paneer and veggies, then roll. It’s quick, portable and protein-packed for busy mornings.

Chapati poha Shred chapatis and treat them like poha by adding peanuts, sautéed onions, spices and lemon juice. It’s a delicious and frugal breakfast alternative to traditional flattened rice.

Chapati chilla wrap Make besan (gram flour) chilla and use chapatis as wraps. Add the chilla with veggies inside and roll for a double-layered, filling breakfast option.

Chapati quesadilla Stuff two chapatis with cheese chopped onions and capsicum. Toast on a pan until crispy and melty. Cut into wedges for a desi-style quesadilla.

Chapati lasagna Layer chapatis with sautéed vegetables and a cheesy white sauce or tomato sauce. Bake until bubbly. A breakfast lasagna that’s creative and uses what’s already in your kitchen.

Chapati pizza Top chapatis with sauce, veggies and cheese. Toast on a tawa or bake until the cheese melts. A thin-crust breakfast pizza without needing dough.

Chapati egg scramble Chop chapatis and toss into scrambled eggs with onions, chillies and coriander. It becomes a hearty, protein-rich breakfast in minutes.

Sweet chapati rolls Spread peanut butter, honey or jam on chapatis, roll and slice into pinwheels. Perfect for a sweet and energizing start to the day.

Chapati stir-fry Cut chapatis into strips and stir-fry with veggies, soy sauce and sesame seeds. It’s a fusion breakfast with Indo-Chinese flair and zero waste.

How to keep chapatis fresh and soft