Chapati Pinwheel Recipe – Easy Roti Rolls with Veggies & Curd

Last Updated on 3 months by Neha Deshmukh

Chapati Pinwheel Recipe – Easy Roti Rolls with Veggies & Curd

Hey everyone! If you’re anything like me, you always have a few leftover chapatis sitting around. And honestly, sometimes the thought of just reheating them feels…well, a little sad. That’s where these chapati pinwheels come in! They’re a fantastic way to use up those rotis, sneak in some veggies, and create a seriously tasty snack or light meal. I first made these when my kids were little and needed something quick and fun for after school – they’ve been a hit ever since!

Why You’ll Love This Recipe

These chapati pinwheels are the best of both worlds – super easy and incredibly flavorful. They’re perfect for a quick lunchbox filler, an evening snack with chai, or even as a party appetizer. Plus, they’re a brilliant way to get the family to eat more vegetables! Seriously, who can resist a cute little pinwheel?

Ingredients

Here’s what you’ll need to whip up these delicious roti rolls:

• 4 Leftover chapati (roti)
• 1 cup Curd (plain yogurt)
• 1 Carrot
• ?? Capsicum (bell pepper)
• 1 cup Cabbage (shredded)
• ?? Coriander leaves (cilantro)
• ?? Roasted cumin seeds powder
• ?? Red chilli powder
• 1 teaspoon Pickle (Indian pickle)
• Salt to taste
• 2 teaspoon Oil
• ?? Mustard seeds

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference:

• Leftover Chapatis: This is the perfect recipe for using up those slightly stale rotis! They actually work better than freshly made ones, as they’re easier to roll without tearing.
• Hung Curd: Hanging the curd is key! It removes excess moisture, giving you a thicker, creamier base that won’t make the pinwheels soggy. I usually tie mine in a muslin cloth and hang it over the kitchen sink for about an hour.
• Pickle Power: The pickle is where things get really interesting. I love using mango pickle for a sweet and tangy kick, but you can experiment with lime pickle, mixed vegetable pickle, or even a spicy garlic pickle. It really depends on your preference!
• Roasted Cumin Powder: Don’t skip this! Roasting the cumin seeds before grinding them adds a beautiful smoky depth of flavour. You can buy it pre-made, but it’s so easy to do yourself – just dry roast the seeds in a pan until fragrant, then grind them in a spice grinder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, hang your curd in a muslin cloth for about an hour to get rid of the extra water.
2. While the curd is draining, heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter.
3. Now, toss in the shredded vegetables – carrot and capsicum – and sauté for a couple of minutes until they’re slightly softened. Season with a pinch of salt.
4. In a bowl, combine the hung curd, sautéed vegetables, roasted cumin powder, red chilli powder, pickle, and chopped coriander leaves. Give it a good mix!
5. Lay a chapati flat and spread the vegetable-curd mixture evenly over it.
6. Carefully roll the chapati up tightly, like you’re making a Swiss roll.
7. Using a sharp knife, slice the roll into bite-sized pinwheels. And that’s it!

Expert Tips

• Don’t overfill the chapati, or it will be difficult to roll.
• If your chapati is tearing, lightly brush it with a little oil before spreading the filling.
• For a prettier presentation, arrange the pinwheels on a platter with a sprinkle of coriander leaves.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the curd for a plant-based yogurt alternative – cashew or soy yogurt work really well.
• Gluten-Free Adaptation: Use gluten-free roti instead of regular chapati.
• Spice Level Adjustment: Adjust the amount of red chilli powder to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Quick Recipe: If you’re short on time, you can use store-bought roti. Just make sure they’re not too brittle.
• Festival Adaptation: These pinwheels are a fantastic snack for festivals like Janmashtami or Ganesh Chaturthi. They’re light, flavorful, and easy to eat while you’re celebrating!

Serving Suggestions

These chapati pinwheels are delicious on their own, but they’re even better with a side of:

• Mint-coriander chutney
• Sweet tamarind chutney
• A cup of masala chai

Storage Instructions

Leftover pinwheels can be stored in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed cold or at room temperature.

FAQs

Let’s answer some common questions:

• What is the best way to hang the curd? Tie the curd in a muslin cloth and suspend it over a bowl or the kitchen sink for about an hour.
• Can I use other vegetables in this recipe? Absolutely! Feel free to add grated beetroot, chopped cucumber, or even some blanched peas.
• How can I make the pinwheels ahead of time? You can prepare the filling and roll the chapatis a few hours in advance. Just cover them tightly and refrigerate until you’re ready to slice and serve.
• What type of pickle works best in this recipe? Mango pickle is a classic choice, but lime pickle, mixed vegetable pickle, or garlic pickle all work beautifully.
• Can I bake these pinwheels instead of serving them as is? While they’re traditionally served cold, you can bake them at 180°C (350°F) for about 10-12 minutes, or until golden brown and crispy.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what variations you come up with!