Crave Kitchen की इस रेसिपी के बाद आप जानबूझकर रोटियां बचाएंगे

Ingredients

• 4 pieces Roti (slightly stale, cut each into 4 quarters)
• 2 tablespoons Whole Wheat Flour (for slurry to seal the cone)
• 2 tablespoons Water (mixed with flour for slurry)
• 4 tablespoons Vegetable Oil (2 tbsp for sauté, 2 tbsp for pan‑frying)
• 1 teaspoon Cumin Seeds (adds earthy aroma)
• 1 medium Onion (finely chopped)
• 1 small Green Chili (finely chopped, adjust heat to taste)
• 2 cloves Garlic (minced)
• 2 medium Boiled Potatoes (about 300 g, grated)
• 0.5 teaspoon Turmeric Powder (for color and subtle earthiness)
• 1 teaspoon Coriander Powder (ground cilantro seeds)
• 0.5 teaspoon Red Chili Powder (adjust for heat)
• 0.5 teaspoon Amchur Powder (dry mango powder for tanginess)
• 0.5 teaspoon Chaat Masala (gives the classic street‑food zing)
• 2 tablespoons Fresh Cilantro (chopped, for freshness)
• 2 tablespoons Ketchup (for drizzling on top)
• 2 tablespoons Sev (fried chickpea noodles for crunch)

Instructions

1. Cut Roti into Quarters

   Place each leftover roti on the cutting board and cut it into four equal pieces using the sharp knife.

   Time: PT3M

2. Prepare Wheat Flour Slurry

   In a small bowl, combine 2 Tbsp whole wheat flour with 2 Tbsp water, stirring until smooth. This slurry will act as a glue for the cone shape.

   Time: PT2M

3. Shape Roti Cones

   Take one roti quarter, spread a thin layer of the slurry on its surface, then gently press and roll it around a small cylindrical object (like a bottle cap) to form a cone. Repeat for all pieces.

   Time: PT5M

4. Sauté Aromatics

   Heat 2 Tbsp oil in the frying pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds, then add chopped onion, green chili, and minced garlic. Stir‑fry until the onion turns translucent.

   Time: PT3M

   Temperature: Medium

5. Cook Spiced Potato Filling

   Add the grated boiled potatoes to the pan. Sprinkle turmeric, coriander powder, red chili powder, amchur, and chaat masala. Mix well and cook for another 3 minutes, then stir in chopped cilantro. Remove from heat.

   Time: PT3M

   Temperature: Medium

6. Stuff the Cones

   Using a spoon, gently press the prepared potato mixture into each roti cone, filling them completely but without over‑packing.

   Time: PT2M

7. Pan‑Fry the Cones

   Add a little more oil to the pan (enough to coat the bottom). Place the stuffed cones seam‑side down and fry, turning occasionally, until all sides are golden and crisp, about 5 minutes total.

   Time: PT5M

   Temperature: Medium‑High

8. Garnish and Serve

   Transfer the fried cones to a serving plate. Drizzle each with a little ketchup and sprinkle sev on top for extra crunch. Serve warm.

   Time: PT2M

Nutrition Facts

Calories

165

Protein

3 g

Carbohydrates

25 g

Fat

6 g

Fiber

3 g

Ingredient Substitutions

• Instead of Roti: Tortilla, Naan
• Instead of Whole Wheat Flour: All‑Purpose Flour
• Instead of Vegetable Oil: Canola Oil, Sunflower Oil
• Instead of Cumin Seeds: Ground Cumin
• Instead of Onion: Shallot
• Instead of Green Chili: Jalapeño
• Instead of Garlic: Garlic paste
• Instead of Boiled Potatoes: Sweet potato
• Instead of Red Chili Powder: Paprika
• Instead of Amchur Powder: Lemon juice (add after cooking)
• Instead of Fresh Cilantro: Parsley
• Instead of Ketchup: Tomato chutney
• Instead of Sev: Crushed papdi

Equipment Needed

• Cutting Board
• Sharp Knife
• Mixing Bowl
• Small Bowl
• Grater
• Frying Pan
• Spatula
• Spoon
• Serving Plate

Critical Steps — Do Not Skip

• Shaping the roti into a stable cone using the flour slurry
• Cooking the potato filling with balanced spices
• Pan‑frying the cones until evenly golden and crisp

Chef Tips from the Video

• Use slightly stale roti; fresh roti is too soft to hold a shape.
• For extra flavor, toast the cumin seeds until fragrant before adding other aromatics.
• A pinch of black salt in the filling adds an authentic street‑food tang.

Troubleshooting

Storage

Refrigerator: Store any leftover cones in an airtight container for up to 2 days; re‑heat in a skillet to regain crispness.

Freezer: Freezing is not recommended as the cones lose their crunch.

Room temperature: Best eaten fresh; can sit at room temperature for up to 1 hour.

Make-Ahead Tips

• Prepare the spiced potato filling a day ahead and store it in the refrigerator.
• Shape the roti cones and seal the open ends with slurry; keep them covered with a damp cloth until ready to fry.
• If you must store fried cones, re‑heat them in a hot skillet for 1‑2 minutes to restore crispness.

Frequently Asked Questions