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Left Over Roti

Leftover roti pieces tempered with mustard seeds and cooked in buttermilk with basic Indian spices. This is Sanjeev Kapoor exclusive recipe.

New Update
Main IngredientsRotis, Buttermilk
CuisineIndian
CourseSnacks and Starters
Prep Time6-10 minutes
Cook time6-10 minutes
Serve4
TasteSour
Level of CookingEasy
OthersVeg

Ingredients 

  • 10 rotis, cut into small pieces
  • 500 millilitres buttermilk
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • A pinch of asafoetida
  • 1 teaspoon garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 1/2 teaspoon red chilli powder
  • Salt to taste
  • 2 tablespoons chopped coriander leaves 

Method

  1. Heat oil in a non stick pan, add mustard seeds, when they start to splutter add asafoetida, garlic paste. Saute for a minute.
  2. Add butter milk, turmeric powder and red chilli powder and allow it to boil.
  3. Add salt to taste and roti pieces. Allow to simmer for five minutes.
  4. Garnish with chopped coriander leaves and serve hot.
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