Chilli Chapathi

Ever look at leftover chapathis and think, “What do I even do with these?”
If yes, you’re about to discover your new favourite snack.

Chilli Chapathi is that genius Indo-Chinese twist where soft chapathi pieces soak up a spicy, tangy, restaurant-style chilli masala, the kind you normally get in chilli parotta or chilli garlic noodles. Except here, you’re making it faster, cheaper, and healthier.

If your family gets bored with regular chapathi… this is the fix.

Why You’ll Love This Chilli Chapathi

This dish is perfect because:

• It transforms leftovers into something exciting
  
• It cooks in under 15 minutes
  
• You need only pantry ingredients
  
• It’s kid-friendly, tiffin-friendly and beginner-friendly
  
• It tastes just like street-style chilli parotta, but lighter
  

About the Dish: Indo-Chinese Meets Everyday Indian Home

Chilli Chapathi is inspired by classic South Indian “kothu” dishes and Indo-Chinese flavours.

Think of it as an easy, fuss-free version of chilli parotta minus the deep frying and heavy masala.

In many South Indian homes, this is the go-to solution when:

• You’re tired
  
• You don’t want to make dough again
  
• Kids want “something spicy”
  
• Or you want to finish leftovers smartly
  

Ingredient Breakdown

• Garlic & Green Chilli – Your base aromatics for that Indo-Chinese punch
  
• Onions – Adds flavour, body and sweetness to balance the sauces
  
• Tomato Puree – Gives the masala richness and helps coat the chapathi evenly
  
• Salt, Pepper & Cumin Powder – Simple but essential for depth
  
• Soy Sauce – Adds umami
  
• Schezwan Sauce – Brings heat & a restaurant-style chilli kick
  
• Tomato Ketchup – Balances spice with light sweetness
  
• Capsicum Wedges – Crunch & freshness
  
• Coriander Leaves – Bright finishing touch
  
• Leftover Chapathi – Cut into small pieces so they absorb flavour perfectly
  

Pro Tip💡: Use slightly dry leftover chapathis, they hold shape better and taste even more like chilli parotta after cooking.

How It Comes Together

You’ll first chop your leftover chapatis into small squares, don’t worry about perfect shapes.
Heat a kadai, add oil, then toss in your chopped garlic, a little ginger, and green chillies.
Once fragrant, add onions and sauté until soft and pale.

Now comes the base: pour in tomato puree and cook until the raw smell disappears.
Season with salt, pepper and cumin so the masala gets balanced.
Add soy sauce, Schezwan sauce and tomato ketchup — this combination gives THE signature Indo-Chinese flavour.

Throw in your capsicum wedges and cook until everything becomes saucy, shiny and thick.

Finally, add the chopped chapathi pieces and gently fold them in so every piece gets evenly coated.
Finish with fresh coriander and serve immediately.

Pro Tip 💡: If you like your Chilli Chapathi crispy, lightly roast the chapathi pieces before adding them to the masala.

What Goes Along with Chilli Chapathi

This snack works beautifully with:

• A simple onion raita
  
• Mint chutney
  
• A glass of cold buttermilk
  
• Hot tea in the evening

How to Serve

• Serve hot for the best texture
  
• Add extra spring onions or coriander on top
  
• Sprinkle chilli flakes if you like it fiery

Packing for Lunch Box

Chilli Chapathi actually packs really well:

• Let it cool before packing
  
• Add 1 tsp extra oil while cooking, so it doesn’t dry out
  
• Pack a small ketchup sachet for kids

Party/Bulk Preparation Tips

• Chop chapathi earlier
  
• Prep your sauces in a small bowl for quick tossing
  
• Make the masala in bulk, then add chapati in batches
  
• Keep the flame medium so the sauce doesn’t burn

Substitutions

How to Store Chilli Chapathi

• Refrigerate for up to 24 hours
  
• Store in an airtight glass container
  
• Add 1–2 tsp water while reheating if it turns dry

How to Reheat

• Stovetop: Best method is to heat on a tawa for 3–4 mins
  
• Microwave: 30–40 seconds with lid on
  
• Air fryer: Not recommended (dries out)

Other Related Recipes You Might Like:-

• Leftover Rice Chapati – creative leftover-friendly chapati variation, perfect for quick meals.
• Spicy Veg Chilli – Indo-Chinese style spicy vegetable stir fry, similar in flavour profile to chilli chapathi.
• Schezwan Paneer – spicy, saucy paneer dish that pairs beautifully with chilli chapathi.
• Indian-Style Masala Pasta – desi-style pasta with masala flavours similar to chilli-chapathi masala.
• Chilli Bread – another quick Indo-Chinese fusion snack made with bread.
• Soft Bun Dosa – fluffy, masala-friendly dosa that pairs well with spicy toppings.
• Instant Rava Uttapam – easy breakfast option that goes well with the same chutneys/sides.
• Tomato Egg Curry – a spicy curry that complements chilli chapathi as a side.

Print Recipe

Budget-Friendly

Chilli Chapathi

Author: Hema Subramanian Cooking Method: Sauteing Cuisine: Indo Chinese Courses: Brunch, Dinner, Snack, Snacks Recipe Keys: Dairy Free H high fiber L low calorie O One-Pot T Tasty V vegetarian W weight loss

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 235

Best Season: Suitable throughout the year

Dietary:

D Dairy Free H High-Fiber V Vegetarian

Description

Chilli Chapathi is one of those quick, no-fuss dishes that turn simple leftover chapathis into something exciting and full of flavour. It’s a comforting Indo-Chinese style snack that comes together in just a few minutes, using everyday ingredients you already have at home. The soft chapathi pieces soak up the spicy, tangy masala beautifully, making every bite delicious.

Whether you want a fast evening snack, a tiffin box filler, or a tasty way to use leftovers, this chilli chapathi is the kind of recipe you’ll come back to again and again. It’s easy, satisfying, and perfect for days when you want something tasty without spending much time in the kitchen.

Ingredients

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Scale

1/2x 1x 2x 3x

To make chilli chapathi

• 10 chapathi (cut into small pieces)
• 3 tbsp oil
• 2 tbsp garlic (finely chopped)
• 2 green chilli (chopped)
• 4 onion (finely chopped)
• 4 tomato puree (from tomatoes)
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cumin powder
• 1 tsp soy sauce
• 2 tsp schezwan sauce
• 2 tbsp tomato ketch
• coriander leaves (as needed, chopped)

Instructions

Prep Work

1. Chop chapathi

   Chop the chapatis into small square pieces and set them aside

   

2. Chop aromatics

   Finely chop garlic and green chilli

3. Chop onions

   Finely chop the onions and keep them aside

4. Make tomato puree

   Blend tomatoes into a smooth puree

5. Chop coriander

   Chop coriander leaves for garnish
   

Method

1. Heat oil

   Heat a wide kadai and add oil

2. Sauté garlic and chilli

   Once hot, add garlic, a little ginger, and green chilli and sauté briefly

3. Cook onions

   Add onions and cook on medium flame until soft
   

4. Cook tomato puree

   Add tomato puree and sauté until the raw smell goes away

5. Season

   Add salt, pepper, and cumin powder and mix well

6. Add sauces

   Add soy sauce, schezwan sauce, and tomato ketch and stir well
   

7. Add capsicum

   Add capsicum wedges and cook until oil separates

8. Add chapathi

   Add the chopped chapathi pieces and mix gently to coat
   

9. Garnish

   Add coriander leaves and switch off heat
   

10. Serve

    Serve hot as a snack or light meal

Equipment

• Cutting Board

  

  Chopping Cutting Board Buy Now
• Knife

  

  Kitchen/Vegetable Knife Buy Now
• Pan

  

  Non-Stick Omega Deluxe Granite Fry Pan 24 Centimetre Buy Now

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 235kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 1g5%

Sodium 310mg13%

Potassium 180mg6%

Total Carbohydrate 32g11%

Dietary Fiber 4g16%

Sugars 5g

Protein 6g12%

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Vitamin A 420 IU

Vitamin C 8 mg

Calcium 38 mg

Iron 1.3 mg

Magnesium 22 mg

Zinc 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chilli Chapathi, Easy Snack, 10-Min Tiffin Ideas, Leftover Chapathi Recipe

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