Roti Nasta is an interesting and delicious way to prepare a snack. In this recipe, I roll out a larger-sized chapati from the dough, roast it in a kadai until it becomes crisp, and then stuff the bowl-shaped roti with a flavourful masala, finishing it with a generous topping of cheese and sev. The result is a crispy, cheesy, and flavourful treat. This is an ideal, kid-friendly snack that can be made quickly using basic kitchen ingredients. Do give it a try!
Tips for Making Roti Nasta:
- Perfecting the Outer Layer: For the roti, I use a combination of wheat flour and maida. Maida adds starchiness to the dough, allowing the roti to be rolled out thin and large. It also makes the roti crispier. You can substitute fine rava for maida if preferred.
- Preparing the Masala Properly: The stuffing consists of finely chopped vegetables and potatoes. Finely chopped vegetables cook faster, while potatoes enhance the taste and help bind the masala to the roti. A well-balanced mix of spices brings the right blend of spiciness, tanginess, and sweetness. Adjust the spice levels to your preference.
- Roasting to Perfection: Cook the nasta in a kadai on low flame until the roti becomes crispy and takes a bowl-like shape. After adding the masala, serve immediately to maintain the crunchiness. Avoid roasting on high flame, as it may burn the roti.
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Roti nasta recipe | chapati nasta | roti snacks
Ingredients
For outer layer roti dough
- 1 cup wheat flour
- 1 cup maida
- Salt to taste
- 1 tbsp red chilli flakes
- 1 tbsp oil
- ¾ cup water or as required
For stuffing
- 2 medium size boiled potatoes
- ½ cup finely chopped onion
- ½ cup finely chopped tomatoes
- 1 tsp green chilli-ginger paste
- 1 tsp black salt
- Salt to taste
- 1 tsp chaat masala
- 1 tsp roasted jeera powder
- 1 tsp red chilli flakes
- 1 tbsp tomato sauce
- 1 tbsp tamarind-jaggery chutney
- Some coriander leaves
Assembling nasta
- Bigger size rolled chapati
- 1 tsp tamarind-jaggery chutney
- 1 tsp tomato sauce
- Stuffing
- Cheese
- Sev
- Coriander leaves
Instructions
Making Dough for the Outer Layer Chapati
- In a mixing bowl, add 1 cup wheat flour, 1 cup maida, salt to taste, 1 tbsp red chili flakes, and 1 tbsp oil. Mix well.
- Gradually add ¾ cup water and knead into a tight and smooth dough for the roti.
- Add 1 tsp oil to the dough and knead for 5 minutes until it becomes smooth and starchy.
- Apply some oil and let the dough rest for 10 minutes.
Making the Stuffing
- In a mixing bowl, add 2 boiled potatoes and mash them with your hands.
- Then add ½ cup chopped onion, ½ cup chopped tomatoes, 1 tsp green chili-ginger paste, 1 tsp black salt, salt to taste, 1 tsp chaat masala, 1 tsp roasted jeera powder, 1 tsp red chili flakes, 1 tbsp tomato sauce, 1 tbsp tamarind jaggery chutney, and some coriander leaves. Mix well.
- The stuffing is ready.
Assembling the Nasta
- Take a medium-sized dough ball.
- Coat it with dry flour and roll out a thin, large-sized roti.
- Prick the roti with a fork.
- Heat a kadai, place the rolled roti inside, and spread it evenly in a round shape.
- Press the roti slightly and roast it on a low flame.
- Apply some butter on the sides and center of the roti, then continue roasting on low flame until it becomes crisp.
- Spread some tamarind jaggery chutney and tomato sauce over the roti.
- Add 2 tbsp of masala and spread it in a thin layer over the roti.
- Grate cheese over the masala and sprinkle some sev on top.
- Immediately remove the nasta from the kadai and serve.
- Roti Nasta tastes great with masala chaas!
Notes
- The addition of maida adds starchiness to the dough and also helps make the roti crispy. You can add ½ cup of fine rava instead of maida.
- Knead a tight yet medium-soft dough for the roti. Do not knead a soft dough.
- Roll the roti thin and slightly larger for nasta. Prick the rolled roti so it roasts properly.
- Roast the roti on a low flame until it becomes crispy.
- Spread a thin layer of masala on the roti.
- Serve the nasta immediately. Do not cook it further after adding the potato masala, or it will become soggy.
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