Leftover Roti – Rotli Nu Shaak Recipe

Name: Leftover Roti – Rotli Nu Shaak Recipe
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 10 Wheat Roti; ⅔ cup Curd; 3 tbsp Kashmiri Red chilli powder; ¼ tsp Turmeric /Haldi powder; 1/2 tsp Coriander Cumin powder /Dhania jeera powder; ½ tsp Mustard seed /Rai; ¼ tsp Fenugreek seeds/ methi dana; pinch Hing/ Asafetida; 3 cups Water; 1 tsp Oil; as per your taste Salt

Servings

2

Cook

5 min

Each time you have some Leftover Roti and you wonder what to do with it try out this new Recipe using Leftover Roti – Rotli Nu shaak which you can make for breakfast and its very quick to make and very delicious, sometime i crave for this Leftover Roti – Rotli Nu shaak recipe so much that i end up making extra rotis just so i can enjoy this dish.

With few ingredients which you will easily find in your pantry you can treat your family with this gujaratis dish called Leftover Roti – Rotli Nu Shaak (Roti Ki Sabji) (Roti Curry) made from Leftover roti.

Isn’t cooking so amazing just a few dash of spices and few ingredients you can totally change the look and taste of a dish.

So if you are interested in more leftover recipes do check out my 3 ways to use leftover roti, or leftover rice kofta.

Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)

Ingredients for Leftover Roti - Rotli Nu Shaak Recipe

Wheat Roti		10
Curd		⅔ cup
Kashmiri Red chilli powder		3 tbsp
Turmeric /Haldi powder		¼ tsp
Coriander Cumin powder /Dhania jeera powder		1/2 tsp
Mustard seed /Rai		½ tsp
Fenugreek seeds/ methi dana		¼ tsp
Hing/ Asafetida		pinch
Water		3 cups
Oil		1 tsp
Salt		as per your taste

Method for making Leftover Roti recipe

1)So guys the very first step is to break the roti roughly into bite size pieces.So fold the roti tear it, double it up and again tear it into pieces. And do the same for the rest of the rotis.

2)Once all of the rotis are torn then let’s keep it aside.

3)And now in a big bowl add all of the curd and the water and mix it all in basically make buttermilk, but the consistency should be watery.

4)Now to this buttermilk add the dhania jeera powder which is coriander cumin powder followed by turmeric which is haldi and salt and mix it all in and keep aside.

5)Now take a big kadi and to this add 1 tbsp of oil and once hot add the methi dana which is fenugreek seeds and wait till they change color which should take about 30 seconds 6)and then add the mustard seeds, hing, kashmiri red chilli powder and then the buttermilk which you had kept aside.

7) And now keep stirring it on high flame till you see the gravy has started boiling

8)Once its starts boiling then add the torn roti pieces and give it a gentle mix and cook for the next 1 minute.

9)After 1 minute your dish is ready to serve in a serving bowl

Two things about this dish if you feel this the gravy is so watery don’t worry it will start to thicken as soon as the dish cools down a bit.

Also if your roti is thick then instead of cooking for 1 minute cook for 2 minutes and yum is word for this dish. I am telling you sometimes i make extra rotis just so i can enjoy this dish.