Roti Nasta is a quick and intriguing stuffed pakoda recipe made with leftover roti, spicy potato stuffing, besan, and regular spices. It is a delightful fusion snack that transforms everyday rotis into crispy and flavorful pakodas, making it an excellent choice for a unique appetizer or a tasty tea-time treat. It is easy to cook and gets ready in less than 10-15 minutes. Do give this recipe a try!
The key to making tasty roti nasta at home are
- Firstly, I have used leftover roti to prepare the nasta. You may use leftover paratha or thepla instead of roti, but ensure that it is made out of wheat flour and not from maida.
- I made the nasta stuffing with boiled potatoes and regular spices, but you can add different finely chopped vegetables to make it healthier.
- I made the outer layer of the nasta with gram flour (besan) and some seasoning to make it tastier. The batter consistency should be medium thick and coated on the backside of the spoon very well. Do not make the batter too thin; otherwise, it will not properly coat the nasta.
- Deep-fry the roti nasta on medium flame until it becomes crispy and golden brown on both sides. Do not fry them on high flame.
- Lastly, roti nasta tastes great when served hot and crispy.
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Recipe video
Roti nasta recipe | leftover roti nashta | roti pakoda
Ingredients
For potato stuffing
- 4 small size boiled potatoes
- ½ cup chopped onion
- 2 chopped green chilli
- 1 tsp ginger-garlic paste
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp garam masala
- 1 tsp chaat masala
- 1 tsp sugar
- 1 tsp lemon juice
- 1 tsp white sesame seeds
- Some coriander leaves
- ¼ cup pomegranate seeds
For besan batter
- 1.5 cup gram flour - besan
- ½ tsp turmeric powder
- Salt to taste
- ½ tsp red chilli flakes
- 1 tsp white sesame seeds
- Some coriander leaves
- ¾ cup water or as required
- ¼ tsp baking soda
- 1 tsp hot oil
For roti nasta
- 5 medium size leftover roti
- Ghee for roasting roti
- Potato stuffing
- Besan batter
- Oil for frying
Instructions
- In a mixing bowl, add 4 medium-sized boiled potatoes and roughly mash them. Then add ½ cup chopped onion, 2 chopped green chilies, 1 tsp ginger-garlic paste, salt to taste, 1 tsp red chili powder, 1 tsp coriander powder, ½ tsp turmeric powder, ½ tsp garam masala, 1 tsp chaat masala, 1 tsp sugar, 1 tsp lemon juice, 1 tsp white sesame seeds, some coriander leaves, and ¼ cup pomegranate seeds. Mix well. The potato stuffing is ready. Keep it aside.
- Now, take 5 leftover roti and cut them into small round sizes. I cut 4 small rounds from one roti (refer to the video).
- Then heat a pan, place roti rounds on it, apply some ghee, and roast them on medium flame until they become slightly crisp. Roast all roti pieces in the same way.
- Now, apply the stuffing on the roti base and assemble all pieces in the same manner.
- In a mixing bowl, add 1.5 cups besan, ½ tsp turmeric powder, salt to taste, ½ tsp red chili flakes, 1 tsp white sesame seeds, and some coriander leaves. Mix well.
- Gradually add water to make a medium-thick batter with a coating consistency. Now, add ¼ tsp baking soda and 1 tsp hot oil. Mix well.
- Coat the roti pieces in the batter.
- Heat oil in a pan and fry the coated pieces on medium flame until they become crispy on both sides. Fry all nasta in the same way.
- Serve the roti nasta with chutney or tomato sauce.
Notes
- Cool down the boiled potatoes so that there is no moisture in them.
- Add some soaked poha if the stuffing is slightly wet.
- Roast the roti on a medium flame until it becomes crispy on both sides.
- The consistency of the besan batter should be medium thick for proper coating.
- Fry the nasta on a medium flame until it becomes crispy on both sides.
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