Search
Login
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
ITC Portal
Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
22/01/2026
Indian kitchens seldom let anything go to waste, and breakfasts from leftovers are proof of that. Many traditional recipes, such as phodnicha bhaat and roti upma, epitomise breakfasts made from leftovers that have an unbeatable taste. This article will look at dishes that make a perfect comeback through breakfast from the previous night’s leftovers. Dive deeper to know more.
Sometimes, a leftover dish sounds more tasty than what’s cooked fresh, and these breakfast recipes are proof of that! Indian kitchens seldom waste anything; there are multiple ways that a dish gets transformed into something new, and you can never imagine that this is made of leftovers! Recipes like dal parathas, phodnicha bhaat, and roti upma are the epitome of this, and are commonly made in Indian households.
These recipes are not only practical, but they are also filled with nutrition, tasty, and easy to make. You can have them quickly before you step out for work, or pack them with you and have them on the go, or in the tiffin. Suppose you are a student or a working professional staying alone. In that case, these recipes will immediately take you back home, and with minimal cooking efforts, get you used to cooking and repurposing food rather than reheating or throwing it away! Read the article below, and know that delicious recipes do not require you to spend hours buying groceries, but simply look back in your fridge!
If you have a nuclear family, a joint family or if you are staying alone, there are always some rotis left in the casserole after you finish your dinner. Either there is some miscalculation while making or eating, or Indians have a tradition of not leaving containers without any food in them. It is believed that if anyone shows up at your door, you should always have something to offer them, and therefore, there is something or the other always in the container. Rotis are the easiest and perhaps the most filling Indian food options, and thus, are always made extra. Reheated rotis do not taste as good as hot ones, straight from the tawa, and thus roti upma is the best way to utilise them. Grind leftover rotis into small pieces, and toss them in a pan with mustard seeds, curry leaves, cumin and other basic spices. Add a spoonful of curd so that they don’t dry up, and your bowl of roti upma is ready to be eaten for breakfast!
Masala khichdi is probably the best way to elevate your regular khichdi/rice. To make this, heat oil in a pan and add regular spices, herbs, curry leaves, and some peanuts. After it’s cooked well, add khichdi to it and give it a nice mix. Let it steam for a couple of minutes, and your khichdi is ready. This dish takes hardly 5 minutes to make and gives a classy makeover to khichdi. You can garnish it with coriander leaves, a lemon squeeze and some sev on top of it. Phodnicha bhaat can be made through the same process; you just have to replace khichdi with rice, and put a little more spices, as plain rice does not have any.
Dal is the hidden hero of Indian kitchens; it is easy to make and packed with protein. Dal parathas make sure no dal goes to waste, and there is protein in all meals, although different in form. To make dal parathas, you can pour the dal into wheat flour and add more spices and herbs to it. A favourite and tasty addition to it is onions. You can grate them or cut them into small pieces, which will give the parathas an authentic Indian taste. Knead the dough and roll out parathas that can be enjoyed with a bowl of curd. These parathas will make you full, and protein will make sure you stay full for longer.
Leftover sabzis of potato, cauliflower, paneer, capsicum, among others, make for a great sandwich filling, and they can also be transformed into cutlets. To make cutlets, pan-fry the leftover sabzis, add some spices and herbs to them, cover them with breadcrumbs, and shallow-fry or air-fry for a perfect breakfast option. Similarly, curries like paneer and aloo matar can be simmered, and once thickened, they make for a perfect sandwich filling with an Indian touch! Sabzis prove that they are not only lunch/dinner but also breakfast champions!
The above recipes prove that a tasty and nutritious breakfast need not be elaborate or expensive. If you know how to transform your ingredients well, your kitchen is filled with healthy and tasty breakfast options. Indian kitchens have time and again proven that it works on the principle of sustainability and creativity, making the best use of every ingredient and honouring it by repurposing it the best way possible!
