Left Over Series – Roti ke Laddu

“What Should I do with this left over chapati from last night? Or Rice? Or Daal?”

This biggg question pops-up in our mind every now and then, what to do with the leftover food? Nancy and me thought this series will be one which we will benefit each and every household. Every homemaker will be relieved to know that there is an answer to this question.

We are starting today this new series with an easy to do and healthy recipe – Roti Ke Laddu.

This is my mother-in-law’s recipe which has never failed. I first ate them after my marriage and totally loved it. Even when I used to take them to office in my lunchbox, laddu’s were the first ones to get over in any other lunchbox 🙂

You will see the ingredients used in the recipe are all healthy and have their own health benefits for our darling body. Like Gurh(Jaggery) is great cleansing agent for the body and helps in digestion. Chapati is great source of carbs and ghee helps in digestion, cholesterol control etc.



  • Left over Chapati /Roti – 8 Nos.
  • Gurh (Jaggery) – 50 gm
  • Coconut – 1 Cup, grated
  • Ghee – 1 tsp
  • Salt – a pinch



  1. Break Chapati into pieces into a blender. Blend it to fine powder. Add Gurh and coconut in the blender. Blend them all again.
  2. Melt ghee on low flame in a kadai. Transfer the blended mixture into the kadai and cook for 5-7 mins till the gurh starts to melt.
  3. Turn off the flame and bring kadai down on to the kitchen platform.
  4. Immediately start making laddu, before gurh starts to cool down. Take small portion of the cooked mixture using a spoon on your palm. Roll them into balls to make laddu.

Taddaaa!! Laddus are ready. Serve them as dessert after lunch.


  1. I have used 8 nos of chapati as that was the left over number for me. You can use whatever number of chapati is left and use the proportionate number for other ingredients. Like if you have 4 chapatis left, reduce all other ingredients by half.