Leftover roti nasta is a quick and easy roll recipe made with leftover roti, coated in a gram flour-based spiced batter, then rolled and fried. It is crispy and has slightly spicy and tangy flavors. It is easy to make, and you can also prepare steamed roti rolls in advance and store them in an airtight container in the refrigerator. When ready to serve, simply fry them. You can serve it as breakfast or an evening snack. I also share a khatti-meethi imli chutney recipe, which tastes great with roti nasta. This dish is easy to cook and gets ready in less than 12-15 minutes. Do give this recipe a try!
The key to making crispy leftover roti nasta at home includes:
- Using leftover roti: You may use leftover paratha or thepla instead of roti, but ensure it is made from wheat flour and not maida.
- Preparing the batter: Use a combination of gram flour (besan) and regular spices. The batter should have a balanced blend of spiciness, tanginess, and sweetness. You can adjust the spice level according to your taste preferences. Additionally, the batter should have a thick and spreadable consistency. Avoid adding too much water while preparing the batter, as it may result in less crispy nasta.
- Frying technique: Fry the roti nasta on medium-high flame until it turns golden brown on both sides. Avoid frying it on low flame.
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Leftover roti nasta recipe | leftover roti snacks | crispy roti roll
Ingredients
- 4 leftover roti
- 1 cup gram flour - besan
- ยฝ cup water or as required
- 3 green chili
- 1 inch ginger
- 5-6 garlic cloves
- ยฝ tsp cumin seeds
- Pinch of salt
- ยฝ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- Pinch of hing
- 1 tsp ajwain
- ยฝ tsp garam masala
- Salt to taste
- 1 tbsp sesame seeds
- 1 tsp sugar
- 1 tbsp lemon juice
- ยฝ cup coriander leaves
- 1 cup chopped palak leaves
- Oil for frying
Khatti-meethi imli ki chutney
- 4 tbsp imli pulp
- 3 tbsp chopped onion
- 3 tbsp chopped coriander leaves
- 1 chopped green chilli
- ยฝ tsp black salt
- 2 tbsp sugar
- Water as required
Instructions
Making Roti Nasta
- In a mixing bowl, add 1 cup of gram flour and ยฝ cup of water (or as required) to make a thick batter. Whisk the batter for 2 minutes until it becomes light and fluffy.
- In a blender, add 3 green chilies, 1 inch of ginger, 5-6 garlic cloves, ยฝ tsp of cumin seeds, and a pinch of salt. Crush into a coarse paste.
- Add the paste to the batter. Also add ยฝ tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of coriander powder, a pinch of hing, 1 tsp of ajwain, ยฝ tsp of garam masala, salt to taste, 1 tbsp of sesame seeds, 1 tsp of sugar, 1 tbsp of lemon juice, ยฝ cup of coriander leaves, and 1 cup of chopped spinach leaves. Mix well.
- The batter is ready; its consistency should be thick and spreadable.
- Take one roti and spread the batter on it. Roll the roti and make all the rolls the same way.
- In a pan, boil 3-4 cups of water, place a plate with holes on it, and grease the plate with oil. Place the roti rolls on the plate. Cover and steam on high flame for 12-15 minutes.
- Once the rolls are steamed properly, switch off the gas and let the roti rolls cool down.
- Cut the rolls into medium-thickness pieces and set them aside.
- Heat oil and fry the roti rolls on medium-high flame until they become crisp on both sides. Fry all the rolls in the same way.
- Serve the crispy roti rolls with khatti-meethi imli ki chutney.
Making khatti-meethi imli ki chutney
- In a bowl, add 4 tbsp imli pulp, 3 tbsp chopped onion, 3 tbsp chopped coriander leaves, 1 chopped green chilli, ยฝ tsp black salt, 2 tbsp sugar and some water. Mix well.
- Khatti-meethi imli ki chutney is ready to serve with roti roll.
Notes
- Whisk the batter for 1-2 minutes so it becomes light and fluffy.
- The consistency of the batter should be thick and spreadable.
- Steam the roti roll on high flame for 12 minutes.
- Cut the roti roll into medium-thick pieces; do not cut them into thin pieces.
- Fry the roti nasta on medium-high flame. Do not fry it on low flame.
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