Leftover Roti Recipe
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
- Peel and slice the garlic along its length.
- Crumble or tear the rotis or bhakhris with your hands. Set aside.
- Whisk the yoghurt.
- Add salt, turmeric powder and chilli powder to the whisked yogurt.
- Add about 1.5 to 2 cups of water to the spiced yoghurt and mix well. Set aside.
- Heat the oil in a frying pan.
- Once the oil is hot, lower the heat and throw in the cumin seeds and dry red chilli.
- Add the asafoetida and stir for about 20 seconds.
- Add the garlic and cook it for a couple of minutes.
- Next, add the yoghurt mixture and bring to boil.
- Once it comes to rolling boil, add the roti/bhakhri pieces.
- 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.
- Transfer to a pasta bowl and enjoy piping hot.