Instant Roti Manchurian

Ingredients

• 2 leftover roti (cut into small pieces)
• 1 tbsp oil (for sautéing)
• 2 green chillies (chopped)
• 0.5 cup onion (chopped)
• salt (to taste)
• 0.5 tsp red chilli powder
• 0.5 tsp chaat masala
• 1 tbsp Schezwan chutney
• 1 tbsp tomato sauce (ketchup)
• 1 tbsp fresh coriander (chopped)

Steps

1. 1

   Cut the leftover rotis into small, bite-sized square pieces.

2. 2

   Heat oil in a pan over medium heat. Add the chopped green chillies and chopped onions, and sauté until the onions become translucent.

3. 3

   Add salt to taste, red chilli powder, and chaat masala to the pan. Stir well to combine the spices with the onions.

4. 4

   Add the Schezwan chutney and tomato sauce to the pan. Mix thoroughly to create a thick sauce base.

5. 5

   Add the cut roti pieces to the pan and toss them well until every piece is evenly coated with the sauce.

6. 6

   Garnish with freshly chopped coriander and serve immediately while hot.

Notes

This is a great way to use up dry rotis. If the mixture feels too dry, you can add a splash of water when mixing the sauces.

Nutrition per serving

• snack
• leftovers
• vegetarian
• quick
• Indo-Chinese
• street food