Spicy Chapati Crumble

Spicy Chapati Crumble (fancy name for Vaghareli Bhakri) is a clever way to use up leftover Chapatis or Rotis. With Onion, Potatoes and flavorful spices, you can create a fresh new dish. Leftover ka makeover, that’s how I’d describe this dish and I love it when we are able to do that…no one likes leftovers so recreating a new dish out of it, helps freshen it and we don’t end up wasting food. Try this delicious recipe as a snack at the next “tea time get-together”.

Prep time: 15 min
Cook time: 15 min
Serves: 4

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


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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0 thoughts on “Spicy Chapati Crumble

  1. hi lady’s

    Thanx for sharing.

    I saves up chapaties to try this dish. i could onlu find dry curry-leaves. ( maybe you know the name of the plant in latin?)Do i add the dry curry leave at the same time as the fresh one?

  2. 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.. 🙂

    deepal.. 🙂

  3. 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…

  4. 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.


  5. 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???

    1. 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.

    1. 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.

  6. I really like your cooking but I dont always catch what you are saying..please try to speak alittle bit slowly & clear. Thank you

  7. 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.


  8. 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.

  9. 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

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