Leftover Roti Recipes: Easy and Delicious Ways to Avoid Waste

by Rotimatic Team
Leftover Roti Recipes: Easy and Delicious Ways to Avoid Waste

Are you tired of eating the same leftovers every day? Got some rotis sitting in your fridge with no plan? Don't worry! This article will guide you through turning those leftover rotis into delicious and healthy dishes that'll make you excited for your next meal. Say goodbye to boring leftovers and hello to creative culinary adventures. Let's get cooking!

What to Do with Leftover Roti

1. Roti Chips

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 down to room temperature, ensuring they're firm for handling.
  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 in a bit of 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.

2. Quesadillas

Quesadillas

Ingredients:

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

Optional Fillings:

  • Sauteed 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

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.

3. Roti Noodles

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!

4. Roti Upma:

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
  • Few drops 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 it's 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.

5. Roti Ladoo

Roti Ladoo

To make Roti Ladoo, start by breaking the leftover rotis into small bits. Then, heat some ghee in a pan and add the roti pieces. Cook them until they're crispy and golden. Next, add grated jaggery to the pan and mix until it melts and coats the roti pieces. Stir in chopped nuts and cardamom powder for extra flavor. Once the mixture cools down, shape it into small balls or ladoos.

6. Roti Salad

Roti Salad

Roti Salad is a healthy option for using up leftover rotis. Simply chop the rotis into small pieces and mix them with chopped vegetables like cucumber, tomato, onion, and capsicum. Add boiled chickpeas or kidney beans for protein. Season with salt, pepper, and lemon juice, and top it off with fresh coriander leaves. This salad not only provides a nutritious meal but also reduces food waste.

7. Vaghareli Roti

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 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 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.

Tips:

  • For a spicier dish, add a chopped green chili along with the ginger-garlic paste.
  • You can substitute besan flour (gram flour) for the yogurt for a thicker gravy. Add 1-2 tablespoons of besan flour mixed with some water to create a thin paste before adding it to the pan with the yogurt.

8. Margherita Roti Pizza

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 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!

Leftover rotis got you down? Rotimatic turns them into tasty treats! Try our recipes & avoid food waste!

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Closing Thoughts

Leftover rotis don't have to be a bore. With a little creativity, you can transform them into a variety of delicious and satisfying dishes. From savory snacks to sweet treats, there's a recipe out there to suit every taste bud. So next time you find yourself with leftover rotis, don't toss them out! Get creative in the kitchen and discover a whole new world of culinary possibilities.

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