Leftover chapati recipe

My host mom prepared a tiffin for me and her two daughters every morning. When she was in a rush it would consist of a small side, typically curried vegetables or legumes from the night before, and two rolled chapatis. The rolls were sweet, crunchy, and satisfying (especially paired with a glass of milk). I would often make them as a quick snack with leftover chapati from lunch and dinner. 


  • Chapati (fresh or stale) 

  • Ghee (homemade or store-bought)

  • Sugar (coarse sugar is what most Indian households have and as a result what I used, but other types of sugar are fine)


  1. Set a pan over medium-high heat.

  2. Place a chapati flat in the center of the pan and reheat for about 20 seconds, until it is warm to touch.

  3. Flip and spread a light coating of ghee on one half of the chapati.

  4. Sprinkle sugar over the half with ghee.

  5. Carefully roll the chapati, starting from the side with the ghee and sugar filling. Use a fork or small spatula if too hot to touch directly.

  6. Allow chapati to brown, moving the roll so all sides are slightly toasted, or serve as is.

*chapati is a type of Indian flatbread

*tiffin refers to a light meal