Quick Leftover Roti Recipes for No-Waste Cooking

Roti Chips

Ingredients:

• 6 ripe red tomatoes (600g)
• 2 medium-sized red onions (200g)
• 3 medium green bell peppers (300g)
• A handful of fresh coriander leaves, chopped
• A pinch of ground cumin
• 3 tablespoons of ketchup
• Salt, to taste
• Juice from 1 large lime
• 4 tablespoons of zaatar
• Optional: Hot sauce or Tabasco
• 10 pieces of roti

Preparation:

1. Heat your oven to 160°C.
2. Allow the 10 rotis to cool to room temperature so they are firm enough to handle.
3. Dice the tomatoes, onions, and bell peppers, then combine them in a bowl.
4. Add the seasoning, ketchup, lime juice, and chopped coriander to the vegetables. Ensure everything is evenly coated.
5. Optionally, sprinkle some zaatar for an extra kick of flavor.
6. Slice each roti into 8 wedges and place them on a baking sheet.
7. Brush the roti chips with oil and sprinkle with salt and zaatar.
8. Bake for 8-9 minutes until golden and crispy.
9. Serve the chips in a generous bowl and top with the prepared salsa, or use the chips as dippers.

Quesadillas

Ingredients:

• 2 Leftover Rotis
• Cooking Oil (optional)
• Butter (optional)
• Cheese (shredded mozzarella, cheddar, or a cheese blend works well)
• Your choice of fillings (see below for ideas)
• Salt to taste

Instructions:

1. Heat a pan over medium heat. You can add a thin layer of oil or butter to the pan if desired, but this is not strictly necessary.
2. Place one roti in the pan.
3. Sprinkle your chosen fillings on half of the roti.
4. Top with shredded cheese.
5. Fold the other half of the roti over the fillings to create a semi-circle shape.
6. Gently press down on the quesadilla with a spatula.
7. Cook for 1-2 minutes per side, or until the roti is golden brown and the cheese is melted.
8. Season with salt to taste.
9. Cut the quesadilla into wedges and serve hot with your favorite dipping sauce, such as salsa, tandoori, or sour cream.

Optional Fillings:

• Sautéed vegetables (onions, peppers, mushrooms, etc.)
• Cooked and seasoned beans (black beans, pinto beans, etc.)
• Shredded cooked chicken or beef
• Scrambled eggs
• Chutney (tomato chutney, mint chutney)
• Leftover curry

Roti Noodles

Ingredients:

• 4-5 Roti (Indian flatbreads)
• 1 Onion, thinly sliced
• 1 Bell pepper, chopped (color of your choice)
• 1 Tomato, diced
• 1 Green pepper (optional), chopped
• 1 tablespoon Vegetable oil
• 1 teaspoon Red pepper flakes (adjust for spice preference)
• 1 tablespoon Vinegar
• 1 tablespoon Soy sauce
• Salt, to taste
• Fresh coriander leaves, for garnishing

Instructions:

1. Prep the Roti Noodles: Tightly roll the roti and thinly slice them into noodle-like strips.
2. Veggie Stir-fry: Heat oil in a pan and add chopped vegetables (onion, bell pepper, tomato, and optional green pepper). Sauté until softened, about 3-4 minutes.
3. Spicy Sauce: Add red pepper flakes, vinegar, and soy sauce to the pan. Cook for another minute, letting the flavors meld.
4. Combine & Serve: Add the prepared roti noodles to the pan and toss gently to coat with the sauce. Garnish with fresh coriander leaves and serve hot!

Roti Upma

Ingredients:

• 4-5 Chapati (torn into small pieces)
• 2 tbsp Peanuts
• 2 tsp Sesame seeds
• 1/4 tsp Cumin seeds (jeera)
• 1 Onion, finely chopped
• 1/4 Capsicum (any color), finely chopped
• 2 tsp Oil
• 1/4 tsp Mustard seeds
• 2 Green chilies, chopped
• Handful of Coriander leaves, chopped
• Salt to taste
• A few drops of lemon juice

Instructions:

1. Heat Up the Pan: Add oil to a pan and heat it over medium heat.
2. Splutter and Sizzle: Add mustard seeds and cumin seeds. Once they splutter, add chopped green chilies and onions. Sauté until the onions become translucent.
3. Add Nuts: Add peanuts and sesame seeds. Roast them on low heat until golden brown.
4. Add Veggies: Throw in the chopped capsicum and cook for a few minutes.
5. Let Chapati Do Its Thing: Add the torn chapati pieces and mix well. Sauté for a couple of minutes until everything is heated through.
6. Give it a Flavor Boost: Season with salt and a squeeze of lemon juice.
7. Serve: Garnish with chopped coriander leaves before serving hot.

Roti Ladoo

A sweet, wholesome treat, Roti Ladoo is perfect for turning leftover rotis into bite-sized indulgences. These ladoos are quick to make, naturally sweetened, and a delightful snack for kids and adults alike.

Ingredients:

• 4 leftover rotis, broken into small pieces
• 2 tablespoons ghee
• 1/4 cup grated jaggery
• 2 tablespoons chopped nuts (almonds, cashews, or pistachios)
• 1/4 teaspoon cardamom powder

Instructions:

1. Toast the Rotis: Heat ghee in a pan. Add the roti pieces and cook until crispy and golden brown.
2. Sweeten: Add grated jaggery and stir until it melts and evenly coats the roti pieces.
3. Add Flavor & Nuts: Mix in chopped nuts and cardamom powder.
4. Shape Ladoos: Let the mixture cool slightly, then shape into small balls. Serve or store in an airtight container.

Roti Salad

A refreshing and nutritious way to use leftover rotis, Roti Salad is colorful, protein-rich, and perfect for a light meal. It’s also a great way to reduce food waste while keeping lunch or dinner wholesome.

Ingredients:

• 2–3 leftover rotis, chopped into small pieces
• 1/2 cup cucumber, chopped
• 1/2 cup tomato, chopped
• 1/4 cup onion, finely chopped
• 1/4 cup capsicum, chopped
• 1/4 cup boiled chickpeas or kidney beans
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 tablespoons fresh coriander leaves, chopped

Instructions:

1. Prep the Base: Chop leftover rotis into bite-sized pieces.
2. Mix Vegetables & Protein: In a bowl, combine roti pieces, cucumber, tomato, onion, capsicum, and boiled beans.
3. Season & Serve: Add lemon juice, salt, and pepper. Toss well and garnish with fresh coriander leaves. Serve immediately as a light, nutritious meal.

Vaghareli Roti

Ingredients:

• 5-6 Roti (cooked and torn into bite-sized pieces)
• 2 tablespoons Oil
• 1 tablespoon Ginger-Garlic paste (combine equal parts ginger and garlic)
• 1/4 teaspoon Mustard seeds
• 1/2 teaspoon Cumin seeds
• 5-6 Curry leaves
• 1 cup of Water
• 1/2 cup Thick Yogurt
• Pinch of Hing (Asafoetida)
• Pinch of Turmeric powder
• Chopped Cilantro
• Salt to taste

Instructions:

1. Temper the Tadka: Heat oil in a deep pan or pot. Add mustard seeds and cumin seeds. Once they crackle, add hing, ginger-garlic paste, and turmeric powder. Sauté for a minute until fragrant.
2. Simmer the Roti: Add water and salt to the pan. Bring it to a boil. Gently add the torn roti pieces and stir to combine. Reduce the heat, cover the pan with a lid, and let the roti simmer for 5-7 minutes, stirring occasionally, until most of the water is absorbed.
3. Give it a Creamy Touch: Stir in the thick yogurt and cook for another 2-3 minutes, allowing the flavors to meld.
4. Garnish & Serve: Garnish with chopped cilantro and serve hot with a steaming cup of tea.

Margherita Roti Pizza

Ingredients:

• 1/2 can (300g) Tomato Pasta Sauce
• 1 package of Fresh Mozzarella Cheese, torn into small pieces
• 5 Basil Leaves, roughly torn
• 1 tablespoon Garlic, finely chopped
• 1 Medium Onion, diced small
• Olive Oil
• Salt

Instructions:

1. Get Ready to Bake: Preheat your oven to 180°C (350°F) and grab a baking sheet lined with parchment paper.
2. Caramelize those Veggies: Heat some olive oil in a pan over medium heat. Add the garlic and onion, and sauté them until they become golden brown and caramelized. This adds a deeper flavor to your pizza.
3. Sauce it Up: Stir in the tomato pasta sauce and mix well. Remove the pan from the heat.
4. Roti as the Base: Take a fresh roti and lay it flat on the prepared baking sheet.
5. Build Your Pizza: Spread the tomato sauce mixture in the center of the roti, leaving a small border around the edges. Top with the torn mozzarella cheese. Drizzle a touch of olive oil for extra flavor.
6. Bake to Perfection: Slide the roti pizza into the preheated oven and bake for 4-5 minutes, or until the cheese is melted and bubbly.
7. Fresh Finish: Once out of the oven, scatter the torn basil leaves on top of the pizza. Season with a pinch of salt for a final touch. Enjoy your delicious Margherita Roti Pizza!

Roti Roll

Sometimes, the simplest meals are the most satisfying. A Roti Roll is a quick, versatile option for lunchboxes, post-work snacks, or a light dinner. Packed with protein and veggies, it’s nutritious and keeps you energized.

Ingredients:

• 2 leftover rotis
• 1 cup cooked chicken or paneer, shredded
• 1 small onion, thinly sliced
• 1 small bell pepper, sliced
• 2 tablespoons mayonnaise or yogurt
• 1 teaspoon chat masala
• Salt and pepper to taste
• 1 teaspoon olive oil

Instructions:

1. Prep the Filling: Heat olive oil in a pan over medium heat. Sauté onions and bell peppers until soft. Add shredded chicken/paneer, chat masala, salt, and pepper. Cook for 3-4 minutes.
2. Assemble the Roll: Spread mayonnaise or yogurt evenly on a roti. Place the cooked filling in the center.
3. Roll & Serve: Roll the roti tightly around the filling. Slice in half if desired. Serve warm or pack for later.

Roti Chiwda

A crunchy, savory snack perfect with tea or for munching anytime. Roti Chiwda transforms leftover rotis into bite-sized goodness with minimal effort.

Ingredients:

• 4 leftover rotis
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1/4 cup peanuts
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional)
• Salt to taste

Instructions:

1. Prepare the Rotis: Tear leftover rotis into thin strips or bite-sized pieces.
2. Fry the Base: Heat oil in a pan. Add mustard seeds and peanuts. Fry until the peanuts are golden.
3. Add the Rotis: Toss in the roti pieces with turmeric, chili powder, and salt. Stir well for 2 to 3 minutes until crispy.
4. Cool & Store: Let it cool. Store in an airtight container for a crunchy snack anytime.

Roti Cutlet

Turn leftover rotis into a protein-rich, crispy cutlet that’s perfect for parties, snacks, or a weekend treat. These are wholesome, satisfying, and easy to customize with your favorite spices.

Ingredients:

• 4 leftover rotis
• 1 cup mashed potatoes
• 1/2 cup mixed vegetables (carrots, peas, beans), boiled
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon garam masala
• Salt and pepper to taste
• 1/4 cup bread crumbs
• Oil for shallow frying

Instructions:

1. Mash & Mix: Tear rotis into small pieces. Mix with mashed potatoes, boiled vegetables, ginger-garlic paste, garam masala, salt, and pepper. Form into small patties.
2. Coat & Fry: Roll each patty in bread crumbs. Heat oil in a pan and shallow fry cutlets until golden brown on both sides.
3. Serve: Enjoy hot with ketchup, chutney, or yogurt dip.

Kothu Parotta With Leftover Chapati

A South-Indian street food favorite, Kothu Parotta is a hearty, flavorful dish that reinvents leftover rotis into a stir-fried delight. Quick to make and perfect for busy evenings, it’s packed with protein and spices.

Ingredients:

• 4 leftover rotis, shredded
• 1 cup cooked chicken or paneer, chopped
• 1 small onion, finely chopped
• 1 green chili, chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1 tablespoon oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Sauté the Aromatics: Heat oil in a pan. Add onions, green chili, and ginger-garlic paste. Sauté until golden.
2. Cook the Protein: Add chicken or paneer, turmeric, chili powder, and salt. Cook for 5 minutes.
3. Add Rotis: Toss shredded rotis with the mixture, stirring continuously for 3–4 minutes until everything is well combined.
4. Serve: Garnish with fresh cilantro and enjoy hot.

Roti Burrito

Give your leftover rotis a global twist! This Roti Burrito is a fusion of Indian flavors with the convenience of a grab-and-go meal. It’s versatile, nutritious, and perfect for lunchboxes or quick dinners.

Ingredients:

• 2 leftover rotis
• 1/2 cup cooked beans or chickpeas
• 1/2 cup cooked rice
• 1/4 cup sautéed vegetables (bell peppers, onions, corn)
• 2 tablespoons yogurt or sour cream
• Salt, pepper, and chili powder to taste
• 1 teaspoon olive oil

Instructions:

1. Prepare Filling: Heat olive oil, sauté vegetables until tender. Add beans/chickpeas, rice, and spices. Mix well.
2. Assemble Burrito: Spread yogurt/sour cream on the roti. Place filling in the center.
3. Roll & Serve: Fold sides in and roll tightly. Serve immediately or wrap for later.

Seyal Phulka

A flavorful, comforting dish, Seyal Phulka transforms leftover rotis into a tangy garlic-tomato delight. It’s quick to make, light, and perfect for busy evenings when you want a wholesome meal.

Ingredients:

• 2 leftover rotis, torn into small pieces
• 1 tablespoon oil (or ghee for richer flavor)
• ½ teaspoon mustard seeds
• 4 cloves garlic, chopped
• 1 sprig of curry leaves
• 1 large tomato, finely chopped
• 2 green chilies, finely chopped
• ½ teaspoon chili powder
• 2 teaspoons coriander powder
• ½ teaspoon turmeric powder
• Salt to taste
• 1 cup water
• 2 tablespoons chopped fresh coriander leaves

Instructions:

1. Temper the Spices: Heat oil in a pan. Add mustard seeds and curry leaves. Let them crackle, then add garlic and green chilies. Sauté for 1 minute.
2. Cook the Tomato Sauce: Add chopped tomatoes and cook for 5 minutes. Stir in chili powder, coriander powder, turmeric, and salt. Cook another 2-3 minutes.
3. Add Rotis: Pour in water and bring to a boil. Add torn leftover rotis and cook until the mixture thickens.
4. Finish & Serve: Stir in fresh coriander leaves. Serve hot for a comforting, tangy meal.

Chapati Kheer

Transform leftover rotis into a rich, sweet dessert! Chapati Kheer is creamy, comforting, and a delightful way to end a meal while reducing food waste.

Ingredients:

• 4 leftover rotis, shredded
• 3 cups milk
• 1/4 cup sugar
• 1/4 teaspoon cardamom powder
• 1 tablespoon chopped nuts (almonds, cashews)

Instructions:

1. Boil Milk: In a pan, bring milk to a gentle boil.
2. Add Rotis: Tear rotis into small pieces and add to boiling milk. Simmer for 10-12 minutes until the milk thickens.
3. Flavor & Serve: Stir in sugar, cardamom, and nuts. Serve warm or chilled.

Roti Cheela

A protein-packed breakfast or snack, Roti Cheela is quick, satisfying, and a clever way to use leftover rotis. Add herbs and spices for extra flavor.

Ingredients:

• 2 leftover rotis, crumbled
• 1/4 cup chickpea flour
• 1/4 cup chopped vegetables (onion, tomato, spinach)
• 1/2 teaspoon turmeric powder
• Salt and chili powder to taste
• Oil for cooking

Instructions:

1. Prepare Batter: Mix crumbled rotis, chickpea flour, vegetables, turmeric, salt, and chili powder with a little water to make a batter.
2. Cook Cheela: Heat oil in a pan. Pour a ladle of batter and spread it evenly. Cook 2–3 minutes per side until golden.
3. Serve: Enjoy hot with chutney or yogurt.

Sweet Roti Fudge

A delicious dessert made from leftover rotis! Sweet Roti Fudge is a no-fuss, indulgent treat perfect for evenings or festive occasions.

Ingredients:

• 4 leftover rotis, crumbled
• 1/2 cup condensed milk
• 1/4 cup sugar
• 1/4 teaspoon cardamom powder
• 1 tablespoon ghee or butter
• Nuts for garnish

Instructions:

1. Cook the Mixture: Heat ghee in a pan. Add crumbled rotis and roast lightly. Add condensed milk, sugar, and cardamom. Stir continuously.
2. Set Fudge: Transfer mixture to a greased plate. Flatten evenly and garnish with nuts.
3. Cool & Serve: Let it cool and cut into squares.

Roti Rabri

A creamy, rich dessert that combines leftover rotis with milk and sugar for an indulgent treat. Roti Rabri is perfect for festive celebrations or a sweet ending to any meal.

Ingredients:

• 4 leftover rotis, shredded
• 3 cups full-fat milk
• 1/4 cup sugar
• 1/4 teaspoon cardamom powder
• Chopped pistachios for garnish

Instructions:

1. Boil Milk: Heat milk in a pan and simmer until it reduces slightly.
2. Add Rotis: Add shredded rotis and sugar. Cook until the mixture thickens.
3. Garnish & Serve: Sprinkle cardamom and pistachios. Serve warm or chilled.