Thursday, September 19, 2013

Kothu Roti/Paratha - Sweet or Savory? (Indian "Milk-Toast" & Chapati Stir-Fry)

Kothu Roti/Paratha is a delicious way to use up leftover rotis and parathas just like making fried rice with leftovers; it is very similar to how leftover/stale bread is used in Bread Pudding, Bread Upma, Panzanella, Ribollita, and Papa di Pomodoro or corn tortillas in Enfrijoladas or Chilaquiles. For the sweet Kothu Roti, only plain rotis and parathas are used; for the savory, you can use any type - even the stuffed ones - we have even made quasi Mexican versions using chopped up leftover bean burritos!

My grandmother used to make Sweet/Savory Kothu Roti for my grandfather every time we made rotis. He had lost all his teeth at a young age and had given up on finding comfortable dentures; so my ingenious grandmother figured out ways to prepare food so he could enjoy them. She cut/tore up the rotis and soaked them in hot curries with lots of gravy, milk or light jaggery syrup. Grandfather's favorite was the kothu roti soaked in sweetened milk - the Indian version of "milk toast"!

Although Savory Kothu Roti may be prepared by simply soaking the roti/paratha strips in a hot curry, it is very tasty to prepare it as given below. You can make this dish using any leftover curry or freshly chopped veggies; it is just like making Fried Rice - this or this - using roti instead of rice! For gluten-free Kothu Roti, use corn tortillas.

NOTE: If using fresh veggies, cook the veggies until they are done and then add them to the stir fried roti.

Sweet Kothu Roti: 1 Serving


2 -3 leftover Roti/Chapatis, torn/cut into bite-sized pieces
1 cup Non-Dairy milk
2 Tbsp Jaggery/Brown Sugar (or to taste)
1 pod Cardamom, seeds powdered
A few raisins and toasted unsalted cashews


Rap the cardamom pod with the flat side of knife or a pestle to crack it slightly. Gather the dark seeds inside; discard the pod. Crush the seeds finely using a mortar and pestle or a rolling pin on a cutting board.

Combine the liquid of your choice with the jaggery or brown sugar over low heat and mix well to dissolve.  Add the ground cardamom seed. Heat until really hot but not boiling. Remove from heat.

Add the roti pieces while the milk mixture is still very hot.  Cover and let soak for about 10 to 30 minutes, or until the rotis are softened to your requirement.

Serve hot, warm, or at room temperature sprinkled with raisins and finely chopped nuts if desired.


Savory Kothu Roti:  2 Servings


1 Tbsp Oil
4 - 6 leftover Roti/Chapatis/Paratha, torn/cut
1 small Onion, chopped
1 green chile, minced
1 stem Fresh Curry Leaves, sliced into a chiffonade
1 Bell Pepper, any color, diced
1 cup Scrambled Tofu Or your favorite curry
1/2 cup Cooked Kala Chana (brown chick peas), Chick Peas, or Kidney beans
1 small handful Cilantro, chopped


Heat the oil in a kadai/skillet and stir in the roti pieces and stir cook for a couple of minutes. Remove to a plate.

Add the onions, green chile, bell pepper, and curry leaves to the same skillet and cook stirring until onions are soft.

Add the scrambled tofu/curry and the cooked beans; heat through.

Mix in the reserved roti.

Serve hot sprinkled with the cilantro.  Enjoy!!

No comments: