3 quick and easy recipes using left-over rotis, each under 10 minutes cooking time

Dish # 1

Vegetable Roti Poha

IMG_6276

Ingredients:

Roti  (2)(left-over/ fresh)

Oil (2tsp+ 2 tbsp)

Peanuts (2 tbsp)

Cumin Seeds (heaped tsp)

Mustard seeds (1/2 tsp)

Ginger Paste (2 tsp)

Green Chili paste (1 tsp)

Chopped Onions (4 tbsp)

Chopped bell peppers (1 cup)

Turmeric Powder (1/3 tsp)

Salt ( 1tsp)

Kashmiri Lal mirch/deggi mirch (1/2 tsp)

Coriander Powder (1tsp)

Garam Masala (1/2 tsp)

Green Peas (1/2 cup)

Frozen corn (1/2 cup)

Chopped cilantro leaves

Lemon Juice (1 tbsp)

 

Method:

  1. Tear rotis in to small pieces.
  2. In a mixer grinder/food processor, pulse the roti pieces to get small bits. Keep these aside covered.
  3. Warm a pan to heat at medium.
  4. Add 2 tsp oil to the warm pan and roast the peanuts at low-medium heat. Keep the roasted peanuts aside.
  5. Heat the pan again.To the warm pan add 2 tbsp oil. To the warm oil, add cumin seeds and mustard seeds.
  6. Once the seeds crackle, add chopped onions. Reduce heat to low-medium.
  7. Add ginger paste and green chili paste. Saute till onions turn pink.
  1. Reduce heat to low. Add turmeric powder. Saute. Add Kashmiri Lal mirch. Saute.
  2. Add green peas and frozen corn (thawed). Mix well and cover with lid. Cook for 1 minute.
  3. Add finely chopped bell peppers. Mix, cover with lid and cook for a minute.
  4. Add ½ tsp salt, 1 tsp coriander powder. Mix. Transfer roasted peanuts and roti bits.12.
  5. .Add ½ tsp salt and 1/3 tsp garam masala. Mix well.
  1. Cover with lid and cook for 2 minutes.
  2. Add chopped cilantro leaves and lemon juice. Serve hot!

 

Dish #2

ROTI CHIPSIMG_6393

Ingredients:

Oil (for frying)

Roti (2)

Salt (as per taste)

Crushed Red Pepper, chaat masala, garlic salt (as per taste)

Method:

  1. Cut each roti in 8 parts.
  2. Set a pan with oil to heat at medium.
  3. Once oil is warm, reduce heat to low-medium. Drop in roti pieces.
  4. Fry till the pieces become crisp. (takes 4-5 minutes)
  5. Drain away excess oil
  6. Spice up the pieces as per your choice.

 

 

Dish #3

ROTI NOODLESIMG_6299

Ingredients:

Oil (1 tbsp)

Garlic (2 tsp)

Roti (2)

Sliced Onions (1/2 cup)

Shredded Cabbage (1/2 cup)

Shredded Carrots (1/2 cup)

Shredded bell peppers (1 cup)

Salt (1/2 tsp + 1/3 tsp)

Red Chili sauce (2 tsp) ( as per taste)

Soy Sauce (less than a tsp)

Vinegar/lemon juice (2 tsp)

 

Method:

  1. Cut rotis in to thin strips and cover. Put aside.
  2. Warm a pan to heat at medium.
  3. To the warm pan, add 1 tbsp oil. Transfer chopped garlic, and sliced onions.
  4. Fry till onions turn translucent.
  5. Transfer shredded veggies. Add ½ tsp salt. Toss well and cook uncovered for 1 minute.
  6. Add roti cut in strips.
  7. Add 1/3 tsp salt. Toss.
  8. Add red chili sauce, soy sauce and vinegar. Mix.
  9. Increase heat to high and toss.

Serve hot!

 

 

 

 

Masala Aloo Poori (Tips for crunchy, well puffed, evenly fried poori)

Ingredients: For 12 Masala Aloo Pooris

Whole Wheat Flour (1 ½ cup/200g)

Semolina (1 tbsp)

Chickpea Flour (1 tbsp)

Boiled Potatoes (at room temperature)(4 small sized)(180 g)

Oil ( for kneading, rolling and frying)

Water (5 tbsp or as required)

Coriander/ Cilantro leaves(3 tbsp)

Dried Fenugreek leaves (Kasuri methi) (1 ½ tbsp)

Carom Seeds (ajwain)(1/2 tsp)

Salt (¾ tsp)

Turmeric Powder (1/3 tsp)

Red Chili Powder (1/2 tsp or as per taste)

Coriander Powder (2 tsp)

Asafoetida(hing) (1/3 tsp)

Dry Ginger Powder(sounth)(1/3 tsp)

Garam Masala (1/2 tsp)

Method:

  1. Grate the boiled potatoes using a fine grater (no lumps).
  2. Crush fenugreek leaves and carom seeds, using a mortar and pestle or between your palms. Add in all the other dry spices and salt.
  3. To a mixing bowl, add whole wheat flour, semolina and chickpea flour.
  4. Mix in the dry spice mix.
  5. Add cilantro leaves, 1 tbsp oil and grated potatoes. Mix in well to make a crumbly mixture.
  6. Keep it aside for 2-3 minutes.
  7. Add water 1tbsp at a time and knead a stiff yet pliable dough.
  8. Smear little oil on the ball of dough and store in refrigerator for 30 minutes.
  9. When ready to roll, knead the dough a little. Divide in equal sized portions. Apply some oil between your palms and shape each portion into a smooth ball without any cracks.
  10. Set a pan with oil to heat at high.
  11. Roll out pooris, kneading evenly.
  12. Fry the pooris, and enjoy with raita, pickle, sauce or a cup of tea/coffee!

 

 

 

Whole Wheat Naan (on a tawa)(with pillow trick)

Ingredients:
Whole Wheat flour (1 cup)
All purpose flour (1/4 cup)
Salt (¼ tsp)
Sugar (1 tbsp)
Baking soda (¼ tsp)
Yogurt (1/4 cup)
Oil (1tbsp)
Water (as required)
Method:
1. Mix together all dry ingredients in a mixing bowl.
2. Add oil and yogurt, and mix in to get a crumbly mixture.
3. Using lukewarm water, knead a soft and slightly sticky.
4. Apply some oil on ball of the dough.
5. Cover with a damp cloth, and allow to rest for 30 minutes.
6. After 30 minutes, again knead the dough, a quick knead.
7. Divide dough into 5 equal sized balls.
8. Cover with a damp cloth, and allow the balls to rest for 15 minutes.
9. Heat a tawa (not a non stick tawa) at high heat (450deg F)
10. Roll a ball of dough into a slightly thick disc (thicker than usual tawa roti)
11. Transfer the rolled disc on to the pillow.

snapshot-naan

Apply some water on the back side of the disc.
12. Transfer the disc on to the tawa, as shown in the video.
13. When bubbles appear on the top side, reduce heat to low, and invert the tawa.
14. Adjust the heat and the position of the tawa, so that it gets cooked from the top side as well.
15. Remove from the tawa and apply butter.
Serve hot whole wheat naan with any curry of your choice!

 

img_5873

Gobhi Paratha (3 different ways)

Ingredients:

Grated cauliflower

Whole wheat flour dough ( 1 1/2 cups of flour will make 6 parathas)

Dry whole wheat flour for tossing and rolling

Ghee/oil

Ginger paste

Salt

Carom Seeds (Ajwain)

Red Chilli pwder

Garam Masala

 

Method 1

  1. Toss a ball of dough in dry flour, and roll in to a disc of 4-5 inches in diameter.
  2. Apply some oil in the center.
  3. Transfer 2-3 tbsp spiced grated cauliflower to the center.
  4. Pick up the dough from the edges and seal at the top.
  5. Toss this stuffed ball in dry flour and roll to a diameter 6-7 inches.
  6. Transfer to hot tawa. Cook and fry on both sides.

Method 2

  1. Toss a ball of dough in dry flour. Divide in 2 smaller balls.
  2. Roll each ball to diameter 6-7 inches, one disc slightly bigger than the other.
  3. Apply oil at the center of smaller disc. Transfer spiced stuffing.
  4. Cover with the larger disc, and seal edges all over.
  5. Cook and fry on hot tawa at medium heat.

Method 3

  1. Toss a ball of dough in dry flour. Divide in 2 smaller balls.
  2. Roll each ball to diameter 3-4 inches, one disc slightly bigger than the other.
  3. Apply oil at the center of smaller disc. Transfer spiced stuffing.
  4. Cover with the larger disc, and seal edges all over.
  5. Press the stuffing to spread all over the paratha.
  6. Roll to a big paratha 6-7 inches in diameter
  7. Cook and fry on both sides, at medium heat.

 

Options for a healthier version:

You could avoid frying paratha made any of the 3 ways.

You could avoid applying oil inside the paratha.

You could make paratha without frying with oil, and serve with a dash of oil/ghee smeared on the paratha after removing from the tawa.

If using method 2, you could take a small ball of dough and a heavier stuffing without any problem rolling it.