Leftover: Roti

Roti ka Chura (Savory Leftover Roti Stir-Fry)

Name: Roti ka Chura (Savory Leftover Roti Stir-Fry)
Total time: 15 min
Yield: 2
Cuisine: Pakistani
Ingredients: Leftover roti: 3; Oil: 1 tbsp; Cumin seeds: 1/2 tsp; Onion: 1 medium, chopped; Tomato: 1 medium, chopped; Green chilli: 1-2, chopped; Salt: 1/2 tsp; Red chilli powder: 1/2 tsp; Turmeric: 1/4 tsp; Water: 2-3 tbsp; Fresh coriander: a little, to garnish

Most homes end up with 2-3 rotis left over from dinner. The old family trick: tear them up and toss them in an onion-tomato masala. Even rotis that have gone stiff turn soft and tasty.

Cooking time15 mins

Serves2 people

Nutrition (per serving)

275kcal

6.5gProtein

40.5gCarbs

9gFats

Method

Step 1
Tear the rotis into small pieces by hand, or pulse in a grinder for 2-3 seconds to make coarse crumbs. Do not make a fine powder.
Step 2
Heat 1 tbsp oil in a karahi over medium heat, add the cumin and let it splutter for 10 seconds.
Step 3
Add the onion and fry for 3-4 minutes until lightly golden.
Step 4
Add the tomato, green chilli, salt, red chilli and turmeric and cook for 3 minutes until the tomato softens.
Step 5
Add the roti pieces and mix well. Sprinkle 2-3 tbsp water on top so the chura softens.
Step 6
Cook on low heat for 2-3 minutes, stirring, until every piece is coated in masala.
Step 7
Garnish with coriander and serve hot with tea or yogurt.

Chef's Tips

Stir in 1-2 beaten eggs at the end to make anda chura and double the protein.
You can also add leftover peas or potatoes.
For a sweet version, toast the roti in ghee and mix in a little sugar or gur.

Storage

Best eaten fresh. Leftovers keep in the fridge for 1 day; reheat on a tawa.

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