Transform leftover Roti into this quick and simple stir-fry that works perfectly as breakfast or lunch. Skip the egg to make it Vegan!
We eat rotis for dinner most nights and I’ve never been great at managing the quantities, partly because I sometimes eat a snack at 5 and that affects my appetite at dinner. Oops! And on these days, I find myself with leftover rotis (I make mine with no oil), which means, it stays soft for only so long a time before toughening up.
This off-beat stir-fry is something I picked up from my mother – it’s how she sometimes recycled leftover rotis into breakfast the next day. The best thing about it, besides how cool it is to eat rotis in noodle-form, is that the recipe is absolutely flexible! Throw in some sprouts, some bell peppers, jalapenos maybe, or how about some cabbage or leftover chicken? Work with what you have in your fridge (wonderful way to use up odd bits and pieces of stuff) and it gets a little different each time you make it.
To slice the rotis into strips, stack one or two rotis and roll tightly before slicing. You’ll see how it cuts off naturally into long strips. Isn’t that pretty!!
Unlike other leftover recycling recipes, this one tastes better a few hours after being made – the rotis have time to absorb the flavours and it becomes really delicious. I made them for lunch, but couldn’t get to it, so ate it for dinner instead, and it tasted eons more flavourful than it did when it was fresh off the stove.
When you make these (which I really think you SHOULD!), be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram or Twitter. I’d love to see what you cook from here and will share it with pride on my social media feeds.
Leftover Roti Stir-fry
- Prep Time:5m
- Cook Time:10m
- Total Time:15m
- Serves: 2
- Yield: About 3 cups
Ingredients
- 2 c leftover roti (wheat tortilla), rolled and cut in strips
- 1 tsp. oil
- 1/3 c onions, chopped
- 2 spring onions, white and green chopped separately
- 2 eggs (optional)
- 1 tsp. red chilli powder
- a pinch of turmeric powder
- a pinch of garam masala
- 1/2 tsp. black pepper powder
- 2 tbsp. ketchup
- 1 tbsp. sambal oelek (red chilli paste/sauce)
- 2 tbsp. water
- Salt, to taste
Instructions
- Heat the oil in a medium pan and add onions to it. Once the onions start to soften, add the ground spices (red chilli powder, turmeric, black pepper, garam masala).
- Once the spices are warm and fragrant add the eggs and scramble for a minute until cooked. Sprinkle the chopped spring onion (white).
- Add the sliced roti, ketchup, red chilli paste and sprinkle a little water. Toss well to combine. Cover and let warm through for a minute on low heat.
- Adjust seasoning and garnish with the chopped spring onion (green).
- Serve hot!
![[V] Teff Roti Jala](https://sp-ao.shortpixel.ai/client/q_glossy,ret_img,w_150,h_150/https://loveisinmytummy.com/wp-content/uploads/2020/11/Teff-Roti-Jala-5-150x150.jpg)
Agness of Run Agness Run says
This sounds so delicious! Can’t wait t try these spicy leftovers!
Tina Dawson says
Thanks so much Agnes! I hope you love it!
Jill says
I’m glad you clarified roti with wheat tortilla. I’ve heard the name but I didn’t know what it was! I clearly need to expand my culinary horizons 🙂
Tina Dawson says
Oh no don’t fret about that! You can also do this with pita or torn up bread!
Suchi Modi says
I have to try this! I have my own version but this sounds so much more delicious with tons of spices. Well our mom’s are definitely experts in no waste policy.
Tina Dawson says
So true Suchi! Would love to try your version sometime! 🙂
Erren says
I’d love a bowl of this right now, looks delicious!
Tina Dawson says
Thanks Erren!
Janette@CulinaryGinger.com says
I love leftovers and this is a delicious use of leftover roti.
Tina Dawson says
Thanks Janette!
lindsay Cotter says
I think I can use this with my gluten free tortillas, yes? Looks amazing! must try Roti!
Tina Dawson says
Absolutely!
Michelle Frank | Flipped-Out Food says
From a health perspective, how clever of you to eat a 5 o’clock snack so that you are not ravenous at dinner! This idea for using up the resulting leftover rotis is pure genius. I frequently have leftover pita or tortillas: I imagine that the same trick would apply! I also love the idea that this dish is better when made in advance to give the roti noodles a chance to soak up all of that delicious flavor. You and your mom are smart ladies!
Tina Dawson says
Awww Thanks so much Michelle! Yeah, the 5 o’clock snack really keeps me from binge eating at dinner. I make it a healthy snack(boiled lentils, fruit, vegetables) so it makes more sense for the body! And yes, you can do this stir fry with all kinds of rolled breads, even old bread torn up into chunks.