Leftover roti usually has a short second life. It gets reheated for breakfast, torn into pieces for a quick snack or quietly pushed to the back of the fridge until it becomes too dry to rescue. But a day-old roti has one quality that makes it surprisingly useful in desserts: it is already cooked, slightly chewy and ready to soak up flavour. Here are five easy ideas worth trying.
With a little ghee, sugar, milk, jaggery or chocolate, yesterday’s roti can be transformed into something that feels far removed from an ordinary leftover.
How to make it: Cut 2 rotis into small triangles or bite-sized pieces. Heat 1 tablespoon of ghee in a pan and toast the pieces until crisp. Lower the heat and add 2 tablespoons of grated jaggery along with 2 tablespoons of freshly grated or desiccated coconut.
The combination of jaggery, coconut and cardamom gives leftover roti a flavour profile reminiscent of several traditional Indian sweets. Stir quickly until the jaggery melts and coats the roti. Add a pinch of cardamom and remove from the heat. Let the pieces cool slightly before serving. A leftover roti is almost halfway to becoming churma already. All it needs is roasting, crushing and a little sweetness.
How to make it: Tear 2 leftover rotis into small pieces and pulse them briefly in a blender until coarse, rather than turning them into a fine powder. Heat 1-2 tablespoons of ghee in a pan and roast the crushed roti for 3-4 minutes until fragrant and slightly crisp. Add about 1 cup of warm milk, 2–3 tablespoons of sugar and a pinch of cardamom. How to make it: Tear 2 rotis into very small pieces. Bring 2 cups of milk to a gentle simmer and add the roti. Cook on low heat for 8–10 minutes, stirring occasionally, until the pieces become soft and the milk thickens. Add 2–3 tablespoons of sugar, ¼ teaspoon of cardamom powder and a few chopped nuts. Spread 1–2 tablespoons of chocolate spread over it, leaving a little space around the edges. Toast for 1-2 minutes until lightly crisp. How to make it: Toast 2 rotis on a dry pan until crisp, then tear them into pieces. Heat 1 tablespoon of ghee and add the crushed roti. Roast for another 2-3 minutes. Mix in 2-3 tablespoons of powdered sugar or finely grated jaggery and ¼ teaspoon of cardamom powder.
If you like the comforting texture of atta halwa, roti halwa takes the same idea and gives leftover rotis a second chance. Stir continuously until the mixture thickens and starts leaving the sides of the pan. Finish with chopped almonds, pistachios or cashews. Roti can also take the place of rice in a quick kheer. The pieces soften in the milk while retaining just enough texture to keep the dessert from becoming completely smooth. For extra richness, add a teaspoon of ghee towards the end. Serve warm or chilled. This is perhaps the easiest transformation and works particularly well when the roti is slightly dry. How to make it: Warm a roti briefly on a pan and brush it lightly with ghee. Add sliced banana, strawberries or chopped nuts if you like. Roll it tightly and place it seam-side down on the pan. Slice into pieces and dust with powdered sugar or drizzle with melted chocolate. Crush them by hand or pulse them in a blender until coarse. Add chopped nuts and a little more ghee if the mixture feels too dry. Serve warm.
