Roti Balls by @chieffoodieofficer
12 servings
🥙
3
Roti
🥛
120 ml
Curd
🧂
1.5 g + 0.5 tsp
Salt
🫙
1.5 tsp
Coriander powder
🫙
1 tsp
Jeera powder
🌶️
2 tsp
Chilly powder
⚫
3.5 g
Pepper powder
🥕
240 ml
Veggies of choice
🫗
15 ml
Oil
🌼
4.5 g
Mustard seeds
🫙
0.5 tsp
Hing
🌱
4.5 g
Sesame seeds
🍛
12
Curry leaves
🌿
Coriander
💧
60 ml
Water
Chop
mixed vegetables
fresh coriander
Pepper powder
Finely chop 1 cup mixed vegetables and 2 tablespoons fresh coriander.
- Tear
leftover roti
Tear or finely chop 3 leftover rotis into very small pieces.
Combine
- leftover roti
plain curd- mixed vegetables
Combine the roti pieces with 1/2 cup plain curd and the chopped mixed vegetables in a mixing bowl.
- Mix
- ground coriander
ground cumin
Mix in 1 1/2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon chilly powder, 1 1/2 teaspoons ground black pepper, and salt to taste.
Soften
- leftover roti
- plain curd
Rest the mixture for 5 minutes so the roti absorbs the curd and softens.
Shape
- leftover roti
- plain curd
- mixed vegetables
Shape the mixture into 12 small, compact balls with lightly damp hands.
Heat
cooking oil
Heat 1 tablespoon cooking oil in a frying pan over medium heat.
Add
mustard seeds
Add 1 1/2 teaspoons mustard seeds and let them crackle.
- Stir
- asafoetida
sesame seeds- curry leaves
Stir in 1/2 teaspoon asafoetida, 1 1/2 teaspoons sesame seeds, and 12 curry leaves.
- Add
- chilly powder
Add the remaining 1 teaspoon chilly powder and 1/2 teaspoon salt to the tempering.
Pour
water
Pour in 1/4 cup water and bring the seasoned liquid to a gentle simmer.
- Add
- leftover roti
Add the roti balls to the pan in a single layer.
- Toss
- water
- leftover roti
Gently toss the roti balls until coated and cook until the water is absorbed, about 5 minutes.
Garnish
- fresh coriander
Garnish with the chopped fresh coriander and serve warm with chai.
Roti Balls by @chieffoodieofficer
12 servings
🥙
3
Roti
🥛
120 ml
Curd
🧂
1.5 g + 0.5 tsp
Salt
🫙
1.5 tsp
Coriander powder
🫙
1 tsp
Jeera powder
🌶️
2 tsp
Chilly powder
⚫
3.5 g
Pepper powder
🥕
240 ml
Veggies of choice
🫗
15 ml
Oil
🌼
4.5 g
Mustard seeds
🫙
0.5 tsp
Hing
🌱
4.5 g
Sesame seeds
🍛
12
Curry leaves
🌿
Coriander
💧
60 ml
Water
Preparation Steps
Step 1/14
Finely chop 1 cup mixed vegetables and 2 tablespoons fresh coriander.
Step 2/14
Tear or finely chop 3 leftover rotis into very small pieces.
Step 3/14
Combine the roti pieces with 1/2 cup plain curd and the chopped mixed vegetables in a mixing bowl.
Step 4/14
Mix in 1 1/2 teaspoons ground coriander, 1 teaspoon ground cumin, 1 teaspoon chilly powder, 1 1/2 teaspoons ground black pepper, and salt to taste.
Step 5/14
Rest the mixture for 5 minutes so the roti absorbs the curd and softens.
Step 6/14
Shape the mixture into 12 small, compact balls with lightly damp hands.
Step 7/14
Heat 1 tablespoon cooking oil in a frying pan over medium heat.
Step 8/14
Add 1 1/2 teaspoons mustard seeds and let them crackle.
Step 9/14
Stir in 1/2 teaspoon asafoetida, 1 1/2 teaspoons sesame seeds, and 12 curry leaves.
Step 10/14
Add the remaining 1 teaspoon chilly powder and 1/2 teaspoon salt to the tempering.
Step 11/14
Pour in 1/4 cup water and bring the seasoned liquid to a gentle simmer.
Step 12/14
Add the roti balls to the pan in a single layer.
Step 13/14
Gently toss the roti balls until coated and cook until the water is absorbed, about 5 minutes.
Step 14/14
Garnish with the chopped fresh coriander and serve warm with chai.
Composition
Ingredients
Types
Ingredients
Notes
Allergens
Dietetics
Dietary regimen
Calories
185 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
15 minutes
Cooking
10 minutes
Overall
25 minutes
Difficulty
Level
Easy (1/4)
Steps
14 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@chieffoodieofficer
Origin
Cuisine
Geographic
India, South Asia
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos