Are you one of those who is stumped by leftovers? The very thought of it fills you with dread? And the sight of it in your fridge gives you that sinking feeling? If you’re nodding your head vigorously by now then, take comfort in the fact that you’re not alone. In fact, I think leftovers are a home cook’s version of an Invention Test!
The other day the husband was craving naan. Yes, naan. So he ordered and how! I thought we’d be having garlic naan for the next three days. The next morning I wondered what I could do to finish them off. I pondered over making a quick naan pizza for breakfast but that didn’t seem like it. And then suddenly, I remembered Kothu Roti, a dish served down south. This one is made by shredding roti or paratha and sauteeing it with onions and a whole lot of other spices. The result is a delicious mix of flavours and textures.
Since I had that much naan at hand, I thought it would be best to use them up. The entire dish takes roughly 10 minutes. We had this for breakfast but you can serve it as a snack as well. 
Kothu roti
3-4 rotis or naan, shredded into 1/2inch pieces
1 large onion, chopped
2 cloves of garlic, chopped
3 curry leaves
1 tsp of mustard seeds
1/4 tsp of turmeric powder
1 tsp of chilli powder
A handful of coriander leaves
Lemon juice
Salt to taste
Oil
Heat oil in a large kadai or wok, add the mustard seeds and when it begins to sputter add the curry leaves followed by onions. Sauté till golden.
Now add the turmeric powder and chilli powder and fry for a minute.
Next add the shredded roti and sauté some more. Turn off the flame and mix in the lemon juice. 
Check the seasoning. Garnish with the coriander leaves and serve hot.
* You can add a scrambled egg to this to make it more filling. Even chopped bits of chicken or some prawns will work well
* I’ve used naan in this recipe but you can even make this with chappatis
* If you like a bit of heat in your food then add some chopped green chilli

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