घरवालों से लड़ाई का नतीजा🥺

Ingredients

• 3 pieces Roti (Chapati) (medium size (≈6" diameter), slightly burnt, torn into bite‑size pieces)
• 3 tablespoons Coriander‑Mint Green Chutney (store‑bought or homemade; blend cilantro, mint, green chili, lemon juice, salt, and a splash of water)
• 2 tablespoons Tomato Ketchup (or sweet chili sauce for a tangier flavor)
• 1 small Onion (thinly sliced into rings)
• 2 tablespoons Vegetable Oil (for shallow frying; can substitute with ghee for richer flavor)
• 1 pinch Salt (to taste)
• 1 teaspoon Honey (optional) (drizzled on top for a sweet contrast)

Instructions

1. Gather & Prep Ingredients

   Collect the leftover roti pieces, slice the onion thinly, measure out the green chutney, ketchup, oil, salt and optional honey.

   Time: PT5M

2. Heat the Skillet

   Place the non‑stick skillet over medium heat and add the vegetable oil. Let the oil shimmer, about 30 seconds.

   Time: PT2M

   Temperature: Medium

3. Fry the Roti Pieces

   Add the torn roti pieces in a single layer. Press each piece gently with the spatula to flatten it into a thin disc. Sprinkle a pinch of salt and fry for 2‑3 minutes until golden and crisp, then flip and crisp the other side.

   Time: PT5M

   Temperature: Medium

4. Add Green Chutney

   Once the roti base is crisp, spread a thin layer of green chutney over each piece while still in the pan. Let it warm for 30 seconds.

   Time: PT1M

   Temperature: Medium

5. Drizzle Tomato Sauce & Add Onions

   Drizzle the tomato ketchup (or sweet chili sauce) over the chutney, then scatter the thin onion rings on top. Cook for another 1‑2 minutes until the onions soften slightly.

   Time: PT2M

   Temperature: Medium

6. Finish & Serve

   Remove the crispy roti‑dosa from the skillet, place on a serving plate, and optionally drizzle a teaspoon of honey for a sweet‑savory finish. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

9 g

Fiber

4 g