Roti pulao

    30 mins

    Do not through spare roties in the night. Keep them in dry place till they totally dry up. I will give a very good/tasty dish for you, with these rotis.

    Karnataka, India
    3 people made this

    Serves: 4 

    • 8 completely dried thin chapatis.
    • 8 garlic kali
    • 1 Medium piece of ginger Grated,2 chopped green chillies
    • 2 big chopped tomatoes,
    • 4-6 twigs coriander leaves chopped
    • 2 table spoon groundnut oil
    • 1 tea spoon each red chilli, turmeric, cumin seeds,coriander powder
    • 3-4 bay leaves, cardamom, cinnamon,clove
    • 2 medium to large onion chopped
    • 1 teaspoon garam masala Powder
    • salt as per taste
    • 4 teaspoon butter

    Prep:10min  ›  Cook:15min  ›  Extra time:5min other  ›  Ready in:30min 

    1. Make paste of ginger and garlic. Cut into medium 6-7 pieces from each dry roti.Keep them aside.
    2. Put 2 table spoon oil into kadhai.Put cardamoms, jeera, cinnamon, clove and bay leaves into oil till they become light brown. Now put 1/2 of chopped onion and wait till onions also become light brown.
    3. Now put ginger garlic paste,chopped green chillies, tomatoes and salt (as per taste). Stir them till they mixed well and oil separates. Now put two cups of water, when it starts boiling. Put dried roti peices. After almost 5 minutes check rotis have socked entire water and become soft.You can put more water to soften them.
    4. Now take out entire roti pulao into bowl. Garnish with coriander leaves and remaining chopped onions. also sprinkle garam masala. Serve it hot as pulao.You can also garnish with grated cheese and butter to develop more taste.

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     -  29 May 2012