How to make Tadka Roti -
Leftovers rotis coarsely ground and tempered.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : leftover rotis, Oil (ऑइल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Tadka Roti checkout Basi Roti Churi, Leftover Roti Upma, Leftover Roti Rice Rolls. You can also find more Snacks and Starters recipes like Bheeghe Kulche Chole Walnut Biscotti Tangdi Kabab - SK Khazana Vietnamese Rice Paper Rolls - SK Khazana
Tadka Roti Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Tadka Roti Recipe
leftover rotis 4-6
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Asafoetida 1 teaspoon
Curry leaves 5-7
Onion finely chopped 1 medium
Red chilli powder 1 teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Grind torn rotis coarsely.
Step 2
Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida and curry leaves and mix well.
Step 3
Add onion and sauté on medium heat till golden. Add chilli powder, turmeric powder and salt and mix well.
Step 4
Add rotis and mix. Add coriander leaves and mix well. Add some water, mix, cover and cook on low heat for 4-5 minutes.
Step 5
Serve hot.
Preparation
Step 1
Grind torn rotis coarsely.
Step 2
Heat oil in a non-stick pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida and curry leaves and mix well.
Step 3
Add onion and sauté on medium heat till golden. Add chilli powder, turmeric powder and salt and mix well.
Step 4
Add rotis and mix. Add coriander leaves and mix well. Add some water, mix, cover and cook on low heat for 4-5 minutes.
Step 5
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
