How to make Left Over Roti -
Leftover roti pieces cooked in buttermilk and tempered.
This recipe is contributed by Member Alka Suchak.
Main Ingredients : Rotis (रोटियाँ), Buttermilk (छास)
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Shakkarkand aur Palak ki Sabzi Mutter Mushroom Donne Mirsang Kayras Besan Vadi in Coconut Curry
Left Over Roti Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sour
Ingredients for Left Over Roti Recipe
Rotis cut into small pieces 10
Buttermilk 500 millilitres
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Asafoetida a pinch
Garlic paste 1 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 1/2 teaspoon
Salt to taste
Coriander leaves chopped 2 tablespoons
Method
Step 1
Heat oil in a non stick pan, add mustard seeds, when they start to splutter add asafoetida, garlic paste. Saute for a minute.
Step 2
Add butter milk, turmeric powder and red chilli powder and allow it to boil.
Step 3
Add salt to taste and roti pieces. Allow to simmer for five minutes.
Step 4
Garnish with chopped coriander leaves and serve hot.
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