3 leftover small 6 inch rotlas each broken into pieces
2 tbsp oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 tablespoon sesame seeds
6 curry leaves
1 cup finely chopped onions
1/2 tsp turmeric powder
2 tsp ginger and chilli paste
2 tsp finely chopped fresh green garlic
to taste salt
1 tsp sugar (optional)
1/2 lemon juice
1 bowl finely chopped coriander, capsicum, onion, tomato, and fresh garlic for garnishing
1 tablespoon nylon sev for garnishing
Serve hot with yogurt and green chutney
In a food processor blitz the rotla pieces in a mixer to a smooth powder or crumble with your hands. I have crumbled with hands so get a nice texture.
Heat the oil in a deep non-stick pan, add the curry leaves and sauté on a medium flame for a few seconds and add cumin, mustard and sesame seeds. Cook until it starts fluttering.
Add the onions and turmeric powder and sauté on a medium flame for 1 minute
Add the ginger and chilli paste and garlic and sauté on a medium flame for 30 seconds.
Add the rotla powder, 2 tbsp of water and salt, mix well and cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the sugar, lemon juice, fresh garlic and coriander, mix well and cover with a lid and cook on a medium flame for 1 minute, while stirring occasionally.
Garnish with coriander and serve with yogurt.