Tackling leftover food.
If all the lockdowns have taught us one thing it is certainly the way to conserve resources and come up with creative ways in the kitchen. Leftovers no longer reach the rubbish bin without a second thought. In fact, it has taught us a lot more to take a step back and appreciate the effort behind the produce itself.
As far as I know, all home-based cooks, a lot of them have their own tips and tricks to make leftovers and discards part of the meal to a large extent, like Panzanella. It tastes best with crusty stale bread than fresh ones. Among Indian recipes, we knead dals into the parathas, leftover cooked rice as fryums, veggie sabzis reform as cutlets, steamed rice as pakoras, Pongal as vadai and so forth.
Giving the ever-popular rotis a makeover.
Rotis are the popular flatbreads in Indian homes. With two teens in the house, we hardly get to count the number of rotis required. it all depends on the mood around the table and the curry to mop up with the bread and so on and so forth. So, leftover rotis are very common. Most of the time these leftovers get upgraded to wraps. At times there are a bit too many!! Then they stay in the fridge, slightly dry. If this happens to millet-based rotis like Bajra roti, they become a bit drier. None of us wants to chew through the dry rotis. This is when roti chivda comes forth as a tea time snack or a lunch box special.
The ingredients for roti chivda or vaghareli rotli
Vagareli rotli or roti chivda is an easy way to repurpose the leftover roti ( flat bread).
The rotis- A day-old rotis are a bit dry and crumble easily especially the bajra rotis as it is made of millets. You can also cut up the softer spinach avocado rotis into small bits to make roti chivda.
The tempering – Most Indian style stirfries start with a basic tempering of cumin and mustard seeds. This recipe also calls for the same, the basic spluttered mustard and the cumin to flavour it.
Onion- Chopped red onion adds so much flavour to this simple dish.
Peanuts – add plenty for the crunch. It is a very tasty addition to this recipe. You can add some achari peanuts instead of plain ones if you prefer.
Spice powders – The vaghareli rotlis minimal spices. I have just used turmeric powder and red chilli powder.
Lemon juice – The tang from the lemon juice ties in all the ingredients together.
The details of the ingredients and the quantities for vaghareli rotli are in this recipe card, Don’t forget to pin them to your board to use for later as well. Stay on with us by subscribing to this blog.
- frying pan
- Cutting board
- 4-6 bajra rotis
- 1 tbsp cooking oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 pinch Asafoetida
- 10 curry leaves
- 1 medium red onion
- 1/4 cup peanuts
- 1 green chilli chopped
- 1/2 tsp unrefined sugar I have used a palm jaggery
- salt to taste
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tablespoon Tomato chopped
- 1 tablespoon coriander leaves chopped.
- Shred the rotis and set them aside
- Chop the onions and green chillies and set them aside.
- Into the frying pan add the mustard seeds, asafoetida and cumin seeds ( jeera).
- Let them roast on medium heat till the mustard crackles.
- Add the chopped onions, curry leaves, green chillies and peanuts and saute well.
- Add the salt, turmeric powder and red chilli powder.
- Add the shredded rotis and the sugar.
- Saute well till the spices are well mixed and it is all warmed through.
- Garnish with fresh chopped tomato and coriander leaves,
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