Leftover Roti Kofta Recipe | Bachi Roti Ke Kofte

leftover roti kofta recipe

Leftover Roti Kofta Recipe: Bachi Roti Ke Kofte | Leftover Roti Kofta is a recipe that uses up leftover roti kofta. The kofta is made from leftover roti and cooked in curd-based gravy to make a delicious curry. This is a very simple and easy-to-make dish that uses readily available ingredients. By making this curry, you will be able to use up leftover roti and everyone will enjoy a different type of curry. It pairs well with roti, paratha, and even rice. The good news is that the kofta can be served as a snack on its own. So, try making this curry at home and have fun with it.

Not only in India, but also in other countries, are kofta recipes extremely popular? These koftas are typically made with a choice of meat, mixed vegetables, or paneer. However, you can make these with leftover roti, chapati, or even naan to make an ideal gravy-based sabji curry for lunch or dinner.

A quick and easy gravy-based curry made with leftover rotis and potato kofte It is an excellent sabji recipe that not only replaces malai kofta but also uses up any leftover rotis. These koftas can be used in a variety of recipes, including biriyani, pulao, and even as a deep-fried snack.

I’m guessing leftover roti or chapati is a common issue for most of us. We usually make a roll or use ghee and sugar to make a roll and serve it to children or adults. This would be an ideal choice, but I suppose it would be monotonous if we did it again and again. It’s always a good idea to have a variety of leftover recipes on hand and to rotate them on a regular basis. This is a recipe for kofta balls. The use of chapati is relatively new, and when served, it may be difficult to distinguish between paneer and meat kofte’s. It may be dense if you use maida-based roti or naan, but wheat flour-based koftas are fine. Furthermore, you can use these for any recipe or even different types of gravy bases based on your preferences.

Additionally, some additional tips, suggestions, and variations to the leftover roti kofta curry recipe First and foremost, the koftas are not a replacement for paneer or meat-based koftas, but rather an alternative to them. As a result, don’t expect the same taste and softness, or have the same high expectations from it. Second, the gravy base can be changed, and any type of gravy base can be used. You can use makhani sauce, white korma sauce, or even coconut kurma sauce. Finally, if you want to add more vegetables on top of the potatoes, go ahead. I only used potatoes, which were more than enough, but you could use any boiled vegetables you want.

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leftover roti kofta recipe

Leftover Roti Kofta Recipe

Manita
leftover roti kofta curry recipe | basi chapati ke kofte | bachi roti ke kofta with a simple gravy-based curry made with leftover rotis and potato kofte It is an excellent sabji recipe that not only replaces malai kofta but also uses up any leftover rotis. These koftas can be used in a variety of recipes, including biriyani, pulao, and even as a deep-fried snack.
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course curry
Cuisine north indian
Servings 4 servings
Calories 177 kcal

Ingredients
  

For the kofta:

  • 4  roti / chapati   (leftover)
  • 4  potato   (boiled & mashed)
  • 1/2 tsp  cumin powder
  • 1/4 tsp  chilli powder
  • 1/2 tsp  salt
  • 2  chilli   (finely chopped)
  • 1/2 tsp ginger paste
  • 2 tbsp  cashew & raisins   (chopped)
  • 2 tbsp coriander   (finely chopped)
  • oil  (for frying)

For the curry:

  • 2 tbsp  oil
  • 1 tsp  cumin
  • 2  pods cardamom
  • 1 inch  cinnamon
  • 4  cloves
  • 1 onion  (finely chopped)
  • 1 tbsp  ginger garlic paste
  • 1/2 tsp  turmeric
  • 1 tsp chilli powder
  • 1 tsp  coriander powder
  • 1/2 tsp  cumin powder
  • 1 tsp  salt
  • 2 cups  tomato puree
  • 1/2 cup  curd
  • 2 cups water
  • 1/4 tsp  garam masala
  • 2 tbsp  coriander  (finely chopped)
  • 1 tsp  kasuri methi   (crushed)

Instructions
 

Making kofta with leftover roti:

  • To begin, toast the leftover roti until it becomes crisp.
  • 4 toasted roti, broken into a mixi jar
  • without adding water, grind to a fine powder
  • Add 4 potatoes to the roti powder in a large mixing bowl.
  • Also add 1/2 tsp cumin powder, 1/4 tsp chilli powder, 1/2 tsp salt, 2 chillies, and 1/2 tsp ginger paste
  • Also add 2 tablespoons cashews and raisins, 2 tablespoons coriander
  • Mix thoroughly to form a soft dough. The roti powder absorbs moisture from the aloo.
  • Now form the kofta into balls and deep fry them in hot oil.
  • Fry the kofta on medium heat, stirring occasionally, until golden brown and crisp.
  • Drain and set aside the fried kofta.

How to make restaurant-quality curry:

  • First, heat 2 tbsp oil in a large kadai. 1 tsp cumin, 2 cardamom pods, 1 inch cinnamon, and 4 cloves Cook until the spices become aromatic.
  • 1 onion, 1 tbsp ginger garlic paste, sauté until the onions are golden brown
  • Additionally add 1/2 tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1 tsp salt
  • Sauté on low heat until the spices become aromatic.
  • Cook until the oil separates from the sides, then add 2 cups tomato puree.
  • In addition, add 1/2 cup curd and cook on low heat until the oil separates.
  • Add 2 cups of water and mix well, adjusting the consistency as needed.
  • When the curry has reached a boil, add the kofta curry and gently mix it in.
  • Cook, covered, for 2 minutes, or until the kofta absorbs the flavour.
  • Additionally add 1/4 tsp garam masala, 2 tbsp coriander, and 1 tsp kasuri methi
  • Finally, serve the roti kofta curry with fresh cream and roti or rice.
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Notes:

  • To begin, toast the roti thoroughly; otherwise, it will be difficult to powder.
  • Also, the roti aids in the absorption of moisture from the potato, so adjust the amount of roti powder used based on the quality of the potato.
  • Furthermore, the gravy must be spicy or the kofta will taste bland.
  • You can also serve the kofta as a snack. To enhance the flavour, add grated paneer/cottage cheese or cheese.
  • To make the gravy, use fresh curd.
  • Add the curd to the pan over a low heat. Continue to stir until the gravy has thickened.
  • Homemade cream/malai adds thickness and richness to the gravy. It is, however, entirely optional.
  • Finally, because we are not using maida, this roti kofta curry recipe is healthier than malai kofta.

FAQ’s

What does it mean to have leftover chapati?

We occasionally have leftover chapati that isn’t quite as good to eat with dal and sabzi but are still good enough to repurpose before they go stale. Typically, they are nearly day-old chapati that has become mushy and have developed a not-so-fresh odor (without being rotten)

What can you make with leftover roti?

Here are a few ideas for how to use chapatis to make something truly spectacular:
Chips made from chapati. Chapatis can be used to make deliciously healthy and crispy chips! …

Quesadillas. When in doubt, opt for Mexican cuisine! …

Chiwda Roti…

Cutlet Roti…

Sandwich made with Roti Cutlets…

Parotta, Kothu…

Burrito de Roti…

Upma Chapati

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