Leftover Roti Chaat is a quick and easy snack recipe prepared using leftover roti, fresh vegetables, and regular Indian spices. It is wonderfully crispy with slightly spicy and tangy flavors, making it a perfect way to transform simple rotis into a delicious treat.
This recipe is simple to prepare and uses basic ingredients easily available in your kitchen. You can fry the roti into katori (bowl) shapes or cut them into chips in advance and store them in an airtight container, making assembly quick and convenient. When ready to serve, just add masala, chutneys, and your favorite toppings.
Leftover Roti Chaat is perfect for a lunch box or as a tasty evening snack with tea. It comes together in just 12–15 minutes, making it ideal for busy days. Do give this quick and flavorful recipe a try!
The key to making crispy leftover roti chaat at home includes:
- Using leftover roti: You may use leftover paratha or thepla instead of roti, but make sure it is made from whole wheat flour and not maida.
- Preparing the katori and crispy strips:
I made the katori using a tea strainer. Simply place the round, cut roti inside the strainer, press it slightly to shape it, and then fry until crispy. Cut the extra roti into medium-thick strips and fry them until crisp. Fry the roti snacks on a medium flame until they turn golden brown on both sides. Avoid frying on a low flame. Both are easy to make and can be stored in an airtight container. - Lastly, the stuffing is completely open-ended, and you can decorate it as per your preference. Boiled chickpeas, any sprouts, and boiled peas are great options.
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Recipe video
Roti Katori chat recipe | crispy roti bhel recipe | leftover roti nasta
Ingredients
For roti Katori
- 3 left over roti
- 1 cup boiled and chopped potatoes
- ½ cup chopped onion
- ½ cup chopped tomatoes
- Some coriander leaves
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp chaat masala
- 1 tsp lemon juice
- ½ cup sweet curd
- Chaat masala
- Green chutney
- Sweet tamarind chutney
- Sev
- Pomegranate seeds
For roti bhel
- Left over roti pieces
- ½ cup chopped boiled potatoes
- ½ cup chopped onion
- ½ cup chopped tomatoes
- Some coriander leaves
- 1 tbsp lemon juice
- 1 tsp chaat masala
- 1 tsp red chilli powder
- Salt to taste
- Garnish with sev
Instructions
Making Roti Katori Chaat
- Take 3 leftover rotis and, using a bowl, cut round shapes from each roti.
- Now make small slits from the edge toward the center and arrange the rotis inside tea sieves.
- Heat oil. Place the tea sieve in the oil and press the roti gently with a spoon. Fry until it becomes crispy. (Refer to the video.) Prepare all the katoris in the same way.
- In a mixing bowl, add 1 cup boiled and chopped potatoes, ½ cup boiled chana, ½ cup chopped onion, ½ cup chopped tomatoes, some coriander leaves, salt, 1 tsp red chilli powder, 1 tsp chaat masala, and 1 tsp lemon juice. Mix well. The stuffing for the katori is ready. Keep it aside.
- In another bowl, take ½ cup curd and 2 tbsp powdered sugar. Mix well. The sweet curd is ready.
- For serving, take a roti katori and add the stuffing. Top it with sweet curd, chaat masala, green chutney, sweet tamarind chutney, sev, and pomegranate seeds.
- Roti Katori Chaat is ready. Serve immediately.
Making Roti Bhel
- After cutting the round shapes from the rotis, take the leftover portions and cut them into medium-thick strips. (Refer to the video.)
- Heat oil and fry the roti strips on a medium flame until crispy.
- Transfer the fried roti strips to a bowl. Add ½ cup boiled and chopped potatoes, ½ cup chopped onion, ½ cup chopped tomatoes, some coriander leaves, 1 tbsp lemon juice, 1 tsp chaat masala, 1 tsp red chilli powder, and salt. Mix well.
- Crispy Roti Bhel is ready. Serve in a bowl and garnish with sev.
Notes
- Make slits from the center to the edge so the roti can be folded into a katori shape.
- Cut the roti into medium-thick strips.
- Fry the roti katori and chips on a medium-low flame.