Classic Fried Roti Chips
This is the quickest and most indulgent way to satisfy a craving for something crunchy. Start by cutting your leftover rotis into triangles, much like you would with nachos. Heat some neutral oil in a kadai or deep pan for deep-frying. Once the oil is hot,
carefully slide in the roti triangles. Fry them for a minute or two, until they turn a beautiful golden-brown and become crisp. Use a slotted spoon to remove them and place them on an absorbent paper towel to drain the excess oil. While they are still warm, sprinkle them with salt, red chilli powder, and chaat masala for a classic spicy kick. You can toss them lightly to ensure an even coating. These chips are perfect on their own or served with a side of chutney or pickles.
Healthy Baked Roti Crisps
For a lighter, healthier alternative, baking is the way to go. Preheat your oven to around 180°C (350°F). Cut your rotis into triangles or any desired shape. In a bowl, toss the pieces with a little ghee or olive oil. Add your favourite seasonings—a mix of salt, turmeric, chilli powder, and chaat masala works wonderfully. You can also experiment with Italian herbs or garlic powder for a different flavour profile. Spread the seasoned roti pieces in a single layer on a baking tray lined with parchment paper. Bake for about 8 to 10 minutes, keeping a close eye on them as they can burn quickly. For even crispiness, you can flip them halfway through the baking time. Let them cool completely on a wire rack before storing them in an airtight container.
Instant Roti Nachos or Chaat
Take your crunchy roti chips to the next level by turning them into a delicious plate of nachos or a quick chaat. Once you have your fried or baked roti chips ready, arrange them on a platter. For a nacho-style snack, top them with roasted vegetables like bell peppers and onions, cooked beans or chickpeas, and a generous amount of grated cheese. Place the platter in the oven or microwave for a few minutes until the cheese is melted and bubbly. Alternatively, create a classic papdi chaat by topping the crispy roti pieces with whisked yogurt, tamarind chutney, mint chutney, finely chopped onions and tomatoes, and a final sprinkle of chaat masala and sev.
Quick Roti Sev for Toppings
If you need a crunchy element for your bhel puri or other chaats but have run out of sev, leftover rotis are a fantastic substitute. Cut the rotis into the thinnest possible strips or juliennes. Deep fry these strips in hot oil until they are exceptionally crisp and golden. Drain them well and let them cool. Once cooled, you can crush them slightly with your hands to get a texture similar to sev. This homemade roti sev adds a wonderful crunch and texture to various dishes and is a brilliant way to ensure no food goes to waste. You can season it with a pinch of salt and chilli powder for extra flavour.
Sweet Roti Chikki or Laddoos
Leftover rotis can even be turned into a sweet treat. For a quick roti churma or laddoo, break the rotis into small pieces and pulse them in a blender until they resemble coarse breadcrumbs. In a pan, heat some ghee and add the crumbled roti, roasting it for a few minutes. Add powdered jaggery or sugar and mix well until everything comes together. Finish with a sprinkle of cardamom powder and chopped nuts like almonds and pistachios. You can either serve this warm as a churma or roll the mixture into laddoos while it's still warm. Another option is to create a caramelised version by heating a roti on a pan with ghee and a sprinkle of sugar, cooking until the sugar melts into a crisp, candy-like layer.
