Bhareli rotli, also known as roti wraps, is a simple and delicious snack made using leftover rotis. These wraps are stuffed with a flavourful vegetable-potato masala, rolled up, and roasted on a tawa until crispy. They have a delightful crunch with a slightly spicy and tangy taste. This dish is quick to prepare and can be served as breakfast or an evening snack. The best part? It’s ready in just 12–15 minutes! Give this recipe a try!
Tips for Making Crispy Bhareli Roti (Roti Wraps):
- Use thin and large rotis: Thin, bigger-sized rotis fold easily and hold the stuffing well. Avoid using thick or small rotis, as they may break while rolling.
- Prepare the masala properly: The stuffing is made with finely chopped vegetables and potatoes. Finely chopped vegetables cook faster, while potatoes enhance the taste and help bind the masala to the roti. Adding a balanced mix of spices brings the right blend of spiciness, tanginess, and sweetness. Adjust the spice level to suit your taste.
- Roast on low flame: Cook the stuffed roti on low heat until it turns crispy on both sides. Placing a little weight on top helps achieve an evenly crispy outer layer. Avoid roasting on high flame, as it may burn the roti.
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Recipe video
Bhareli rotli recipe | roti wraps recipe | leftover chapati wrap
Ingredients
- Left over roti dough
- 2 tbsp oil
- ½ tsp cumin seeds
- 1 tbsp green chilli-ginger-garlic paste
- ½ cup chopped onion
- ½ cup finely chopped cabbage
- ¼ cup finely chopped carrot
- ¼ cup finely chopped capsicum
- ¼ cup boiled and crushed green peas
- Salt to taste
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp garam masala
- 1 tsp chaat masala
- 2 medium size or 1 cup boiled and mashed potatoes
- 1 tsp lemon juice
- Some coriander leaves
- Tomato ketch up
- Cheese cubes - optional
Instructions
- From the leftover roti dough, take a medium-sized dough ball, coat it with dry flour, and roll it into a big, thin roti.
- Heat a tawa and roast the roti on a medium flame. Make six rotis from the leftover dough and keep them aside.
- Now, in a pan, add 2 tbsp oil, ½ tsp cumin seeds, and 1 tbsp green chili-ginger-garlic paste. Sauté for a few seconds.
- Add ½ cup chopped onion and sauté until it becomes transparent.
- Then add ½ cup finely chopped cabbage, ¼ cup finely chopped carrot, ¼ cup finely chopped capsicum, ¼ cup boiled and mashed green peas, and salt. Sauté on high flame until the vegetables become slightly soft.
- Next, add 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp garam masala, and 1 tsp chaat masala. Mix well.
- Turn off the heat and transfer the mixture to a mixing bowl. Add 1 cup (or 2 medium-sized) boiled and mashed potatoes, salt, 1 tsp lemon juice, and some chopped coriander leaves. Mix well.
- The masala is ready. Keep it aside.
- Take one roti and make a cut on one side. Spread tomato ketchup over it.
- Add 2 tbsp of the prepared masala and spread it evenly in a thin layer.
- Start folding each quarter to form a triangle (refer to the video).
- Heat a tawa and spread butter on it. Place the roti wrap on the tawa and roast for 1 minute. Then, place a dish on top of the roti wrap and cook on a low flame until the roti becomes crispy on both sides.
- Roast all the bhareli rotlis in the same way.
- Finally, cut the bhareli rotli in half or enjoy it as is.
Notes
- Roll a thin and larger-sized rotli so it folds easily.
- Sauté the vegetables on high flame.
- You can add vegetables of your choice, just cut them finely.
- The addition of boiled potatoes enhances the taste and helps bind the masala, making it stick to the roti easily.
- Spread an even and thin layer of masala on the roti.
- Roast the bhareli roti on low flame until it becomes crispy on both sides.
- Bhareli rotli taste great when it is prepared spicy and serve hot.
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