Category Archives: Bread/Roti/Paratha

Leftover Roti Recipe 1

Leftover Roti Recipe

  • Servings: 1
  • Difficulty: easy
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Leftover Roti Recipe 1







Today, I would like to share with you a recipe which is my ultimate guilty pleasure.

It won’t win any beauty awards, it is not elegant, it doesn’t have that “wow” factor, it is not one you can boast about but it is one of THE most comforting foods I have eaten.

If you like slurpy or soft, mashable foods (think mac and cheese or a bowl of cheesy mashed potato or a hearty soup) than this one is for you.

The recipe has come into our family through one of my mum’s oldest and closest friends.

very simple and doesn’t require a well-stocked kitchen

This works best with a day old roti or chapatti which is kind of dry. But it is so good that, sometimes, it is worth making extra rotis just so that you can have this the next day.

I have tried this recipe with regular wheat roti as well as jowar (sorghum) bhakhri (photo above) and it is equally delicious with both.

The only caveat is the tartness of the yoghurt you use. It has to be really very sour. I tend to leave the yoghurt at room temperature for a few hours beforehand to ensure that it reaches the right piquancy.

If you are a fan of garlic and yoghurt, give this one a go.

Out of curiosity, how do you use up your leftover rotis?!


4 Wheat roti or 2 Jowar bhakhri (must be day old)

1.5 Cups very sour yoghurt

1 Large head of garlic

2-3 Dry red chillies

1 Teaspoon cumin seeds

1 Teaspoon turmeric powder

1-2 Teaspoons chilli powder

1 Teaspoon asafoetida

1 Tablespoon oil

Salt to taste


  1. Peel and slice the garlic along its length.
  2. Crumble or tear the rotis or bhakhris with your hands. Set aside.
  3. Whisk the yoghurt.
  4. Add salt, turmeric powder and chilli powder to the whisked yogurt.
  5. Add about 1.5 to 2 cups of water to the spiced yoghurt and  mix well. Set aside.
  6. Heat the oil in a frying pan.
  7. Once the oil is hot, lower the heat and throw in the cumin seeds and dry red chilli.
  8. Add the asafoetida and stir for about 20 seconds.
  9. Add the garlic and cook it for a couple of minutes.
  10. Next, add the yoghurt mixture and bring to boil.
  11. Once it comes to rolling boil, add the roti/bhakhri pieces.
  12. Mix well, cover and cook for about 15 minutes. By the end of the cooking time, the roti will have absorbed a lot fo the yoghurt sauce and you will end up with a stew like texture.
  13. Transfer to a pasta bowl and enjoy piping hot.


Egg Roll/Egg Wrap, The Kooky Way

Healthy Version of the Universally Popular Egg Roll

  • Servings: 1
  • Difficulty: easy
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Egg Roll, The Kooky Way








Although we all come from different cultures and sub-cultures, there are certain experiences which are universal and ubiquitous and which unify us.

To quote Maya Angelou:

in all my work what I try to say is that as human beings we are more alike than we are unalike

The same is the case with food. Each country has its own distinctive culinary identity yet there are certain foods which are cooked all over, albeit with local interpretation. Good examples of global dishes with local flavours would include flatbread, dumpling and meatball.

And to that, we add today’s food item, egg roll or egg wrap.

There is a place near our house which sells the famous Calcutta egg roll. No doubt it tastes good but, personally, I find it way too greasy.

Healthy Egg RollMaking egg roll at home has been on my food bucket list  for a long time but I was putting it off simply because I wasn’t sure whether I would be able to pull it off. I mean I am okay with an omelet but to cook a flatbread over an omelet is something I have never tried before and so was hesitant.

Yesterday, I decided to take the plunge and it is so dead easy, wish I had discovered this sooner!

In the Calcutta version of egg roll, you cook the flatbread over beaten egg and then stuff it with sliced onion, tomato and chilli before wrapping. Recipes for egg wrap on the internet revolve around the stuffing of scrambled eggs into a flatbread.

In my kooky (aka, healthy) version, I have added chopped onion, tomato and chilli to the beaten egg to make an omelet (since cooked tomatoes are healthier) and stuffed the wrap with pickled cucumber and yellow pepper. Also, I used roti made of wholewheat flour without any oil or ghee. And finally, I used a non-stick pan so needed to use very little oil to cook the egg roll.

Instead of roti, you can use flour tortilla or paratha or any other type of soft flatbread (which can be folded).


1 Roti/Tortilla or any soft flatbread

2 Eggs

1 Onion

2 Tomatoes

2 Fresh chillies (optional)

1 Cucumber

1 Pepper

1 Teaspoon oil

1 Tablespoon cider vinegar

1 Tablespoon tomato ketchup and/or chilli sauce

Salt to taste

A piece of foil


  1. First, prep the cucumber and pepper. Wash and cut the cucumber into strips.
  2. Wash, de-core, de-seed and finely slice the pepper.
  3. Place the cucumber and pepper in a non-reactive bowl. Add cider vinegar and a pinch of salt. Set aside.
  4. Peel, wash and finely dice the onion.
  5. Wash and finely chop the tomato.
  6. Wash and slice the chilli (if using).
  7. Beat the eggs. Add chopped onion, tomato and chilli. Mix well.
  8. Add salt to taste and mix once again.
  9. Take a frying pan and add a teaspoon of oil. Swirl it around and heat it.
  10. When the pan becomes hot, add the beaten egg mixture and spread it around the pan .
  11. Place the flatbread on the egg mixture straight away.
  12. Lower the heat and keep pressing down the flatbread to the egg mixture.
  13. After 3 to 4 minutes when the egg mixture is set, flip it over.
  14. Cook reverse side of the flatbread (without the egg mixture) for a couple of minutes.
  15. Remove to a plate (egg side up) and spread the tomato and/or chilli sauce half way down the centre.
  16. Place the marinated cucumber and pepper.
  17. Now carefully lift the side of the flatbread near to you and fold it 2/3rds of the way in.
  18. Next, bring the right side and the left side together to get a wrap.
  19. Put foil at the base of the wrap and enjoy while still hot.


  1. You can use pickled cucumber and pepper instead of marinating at home.
  2. Leftover roti will work just as well as freshly prepared roti.

Purple Cabbage Paratha/Purple Cabbage Flatbread

Purple Cabbage Paratha

Also known as red cabbage, this variety of cabbage is often used in salads, coleslaw or eaten raw.

In the last few months, I have been toying with the idea of experimenting with it and the opportunity came when my friend Meher (she who’d got me the haas avocados) gave me a head of red cabbage to play around with.

so what are you going to do with me

Asked the under-utilised vegetable. And here’s the end result – a twist on the conventional cabbage (gobi) paratha.


Half head finely grated purple cabbage

1 cup wheat flour

Half cup ragi flour (optional)

One large grated carrot (optional)

A spoonful of minced ginger and green chillies (or according to taste)

Salt to taste

1 teaspoon ajwain/carrom seeds

1 teaspoon Haldi/turmeric powder

1-2 teaspoons ghee


  1. Mix all the ingredients (except ghee) to make a pliable dough. There is no need for water, the cabbage releases sufficient moisture.
  2. Pinch balls and roll them on a floured surface.
  3. Cook in a pan with flat surface, 10 minutes each side.
  4. Smear with a smidgen of ghee and eat hot.

you can use only wheat flour if you like, ragi flour is optional but increases the nutritional content

carrots are also optional; you can use grated courgette or grated radish or stick to purple cabbage only