Leftover Chapati Upma Recipe, Breakfast Scrambled Chapati

This is one of my go-to easy breakfast recipes that we make very often at home. I always make extra chapati’s and I am the happiest person to have leftover chapatis after dinner on the table. Wrap the leftover chapatis in an aluminium foil and leave it in the kitchen at room temperature. I never refrigerate the leftover chapatis. Use the chapatis the next day for making scrambled chapati upma. There are a lot of ingredients you can add to the upma. I have kept it really simple as this is how I do at home. I do not have a lot of time in the mornings, so I like to keep it as simple as possible. I add a couple of eggs to the upma. If you do not want to add eggs, you can add shredded paneer or tofu.

Cut the chapati into small bits. Set aside.

Heat oil in a pan and add in the onions, curry leaves and chopped green chillies. Add in the salt at this stage. Do not add a lot of salt. Remember that the chapati is already salted. Saute till the onions are soft.

Break in the eggs and add in the pepper powder. Add in the chapati pieces immediately. The eggs will coat the chapati better if added simultaneously.

Saute for five minutes until the chapati is completely dry and starting to crisp up a little. Finally add in the coriander leaves and mix well to combine. Remove from heat and serve hot.

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