How to make Leftover Tadka Roti - SK Khazana -
Don’t despair if you have too many leftover chapattis – make this dish and your loved ones will relish it
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chapattis, Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Leftover Tadka Roti - SK Khazana checkout Chapatti Lasagna, Kathi Roll - SK Khazana, Vaghareli Roti. You can also find more Snacks and Starters recipes like Tomato Roll Vanilla Cookies Puri for Pani Puri-SK Khazana Coriander Lemon Prawns
Leftover Tadka Roti - SK Khazana 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 : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Leftover Tadka Roti - SK Khazana Recipe
Chapattis 4-5
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Garlic cloves chopped 5-6
Green chillies chopped 1-2
Medium onion chopped 1
Medium tomato chopped 1
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Lemon juice 2 teaspoons
Yogurt 2 tablespoons
Salt to taste
Fresh coriander leaves chopped 2 tablespo to garnish
Toasted sesame seeds to garnish
Method
Step 1
Tear the chapattis and put into a bowl.
Step 2
Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add cumin seeds and let their colour change.
Step 3
Add garlic, green chillies and onion and sauté till translucent.
Step 4
Add tomatoes and sauté till pulpy. Add turmeric powder, red chilli powder and coriander powder and sauté well.
Step 5
Add ¼ cup water and lemon juice and mix well. Add yogurt, mix well and sauté for 2 minutes. Add chapatti pieces and mix well.
Step 6
Add salt, mix well. Add coriander leaves and take it off the heat.
Step 7
Garnish with sesame seeds and coriander leaves. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
