Yamini Joshi of the League of Kitchens doesn’t let her leftover roti go to waste. She fries it up with chiles, onions, and spices to make Baghari masala roti, a savory snack similar to Mexican chillaquiles, Jewish matzobrei, and Sri Lankan kothu roti.

Serves 2-4 people                      Time: 20 minutes


4 6-inch roti (5 oz.), roughly torn into 2-inch pieces

1 tsp. kosher salt

12 tsp. ground cayenne

2 tbsp. mustard oil or canola oil

12 tsp. brown mustard seeds

12 tsp. whole fenugreek seeds

1 pinch asafetida (hing)

1 tsp. ground coriander

34 tsp. ground turmeric

12 small yellow onion, diced (¾ cup)

5 fresh curry leaves

1 green Indian or Thai chile, cut in 3 pieces, plus more to serve

Chutney or raita, to serve


In a medium bowl, combine the roti, salt, and cayenne. Add enough cold water to lightly moisten the roti, about 2 tablespoons. Set aside.

In a large skillet heat the oil over medium-high heat until smoking. Add the mustard seeds, fenugreek, and asafetida and cook, shaking the pan, for a few seconds. Stir in the coriander and turmeric and cook a few seconds more. Add the onion, curry leaves, and chile, then lower the heat to medium. Cook, stirring occasionally, until the onion is soft and translucent (do not brown), 4-5 minutes. Add the roti mixture and toss well to coat in the spiced oil. Cook, stirring occasionally, until the roti is crisped and browned in some places, 6-7 minutes.

Remove from heat and serve immediately with chutney, raita, or additional fresh chiles if desired.


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