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.