When we have many people at home for lunch or dinner, it is difficult to estimate the number of chappatis to prepare. If there are left over roti's and if they just languish in the refrigerator for a few days, they find their way into the thrash soon. I find it extremely sinful to intentionally throw left over food. So I usually try to make food in required quantities, but sometimes if it happens that there are leftovers, I like to put them to use as soon as possible. At my home left over rice usually finds its way into methi rice, curd rice or phodni bhaat. This dish is a healthy and tasty way to put to use all the left over chappatis. This is one of the dish I make with left over chappatis. My mother added this recipe to our recipe collection when we were in Pune. I also use black sesame seeds in this ladoo as I find they are more flavorful than the white sesame seeds. Many of my Maharashtrian friends used to get two tiffin dishes made from left over chappatis. One was this ladoo recipe and another was left over chappati upma. Both are very popular in my home and my parent's home. I will put the upma recipe soon on the blog.
Left over 2-3 chappatis or roti
2-3 tablespoon powdered jaggery
1 tablespoon milk
1 teaspoon black sesame seeds or white sesame seeds(optional)
2-3 pinches of cardamom powder
1 tablespoon ghee or clarified butter
Tear the chappati into small pieces and put it in the mixer to grind it into small bits. Grind without adding any water. Toast the sesame seeds till crisp. Mix milk, jaggery and cardamom powder well with hand. Add the ground chappati bits and sesame seeds into the jaggery mixture and mix well. Add ghee and make small, tight round balls out of the chappati mixture by pressing it in your palm.