When it comes to food, “waste not, want not” is how it ought to be. Though food wastage is particularly rampant after parties and events, we find ourselves with extra rotis on our hands from time to time. And while simply reheating and serving them for your next meal is definitely an option, nothing replaces fresh garam-garam chapatis. But don’t fret, we’ve got three leftover roti recipes that will repurpose those stale rotis into delicious delicacies.

Related: Rice Recipes To Turn Your Regular Chawal Into A Delicacy

1. Leftover Roti Quesadillas

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Simply swapping tortillas with leftover rotis will give you this scrumptious Indo-Mexican dish.

Ingredients:

4 leftover rotis

3-4 tbsp cooking oil

1-2 onions (chopped)

1 capsicum (chopped)

1 1/2 tomatoes (chopped)

4 tbsp American sweet corn kernels (boiled)

3 tbsp coriander (finely chopped)

1 tbsp lemon juice

1/2 tsp red chilli powder

1 tsp chilli flakes

1/2 tsp pepper

Salt to taste

1/2 cup Amul cheese (grated)

Method:

Add the onions, capsicum, tomatoes, sweet corn, and coriander to a large bowl, and toss them together. Now, add in the coriander, lemon juice, red chilli powder, chilli flakes, pepper, and salt, and mix well. Keep this mixture aside and heat 1/2 tsp of oil in a skillet. Turn the heat to medium and place a roti on the pan. Flip it on both sides to heat it evenly, and once done, sprinkle some grated cheese on top. Once the cheese starts to melt, evenly spread 2 tbsps of the veggie mixture on it and lower the heat. Cover the pan with a lid and let the cheese melt completely. Once done, use a spatula to carefully fold the quesadilla in half and remove it from the pan. Cut it into wedges and serve hot with fresh salsa and sour cream dip.

2. Roti Bhurji

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Are you a fan of egg rolls? This desi scrambled egg roll makes for a delightful breakfast option.

Ingredients:

4 leftover rotis

1-2 tbsp oil

1 tsp cumin

5-6 curry leaves

1 tbsp ginger (minced)

1 onion (finely chopped)

1-2 green chillies (finely chopped)

1/2 tsp red chilli powder

1/4 tsp turmeric powder

Salt to taste

3-4 eggs

1 tbsp coriander (finely chopped)

Method:

Start by breaking the leftover rotis into small pieces and keep them aside. In a kadhai, heat some oil and roast the cumin seeds until fragrant. Add the curry leaves and ginger and cook for a minute. Now, put the chopped onion and green chillies into the kadhai and stir until the onions start becoming translucent. Next up, add in the roti pieces and stir continuously to roast the roti till it becomes crisp. Sprinkle in the red chilli powder, turmeric, and salt, and mix well. Reduce the flame to low and break the eggs in the kadhai, stir well as they cook. Once fully cooked, transfer the hot roti bhurji to a plate and garnish with some coriander leaves. Serve with ketchup or chutney of choice.

Related: How To Make Gordon Ramsay’s Creamy Scrambled Eggs: 4 Steps

3. Roti Cutlets

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This leftover roti recipe completely disguises the original flavour of the rotis and makes for a yummy tea time snack.

Ingredients:

4 leftover rotis

2 potatoes (mashed)

1-2 green chillies (finely chopped)

2 carrots (grated)

1/2 cup American sweet corn (boiled and mashed)

1 large onion (finely chopped)

1 tsp red chilli powder

1/2 tbsp amchur powder

1/2 tbsp black pepper powder

1 tbsp lemon juice

3/4 cup bread crumbs

1 tbsp cornflour

6-7 tbsp oil

Method:

Grind the leftover rotis in a mixer grinder and keep the mixture aside. Heat some oil in a pan and saute the onion and green chillies until translucent. Next, add in the chopped carrot and cook for a minute. Add in the mashed potato and corn, and blend well. Cook the vegetable mash for a minute before adding in the chilli powder, pepper, and amchur, and mix in evenly. Once done, transfer the cooked vegetable mash to a big bowl and add in the ground rotis and lemon juice. In a separate bowl, make a corn starch slurry by combining the cornflour and 4-5 tbsps of water. Next up, make patties out of the cutlet mixture and cover them with a wet cloth. In a kadhai, heat some oil. Take each patty and coat it in the slurry and then the bread crumbs. Deep fry them for 2-3 minutes until evenly brown. Enjoy with some mint chutney or ketchup.

These epic roti transformations will impress even the most stubborn and picky eaters. Bookmark these leftover roti recipes as the perfect life hacks for your adulting journey.

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