Roti Recipe – Spicy Roti Crumble with Ginger & Garam Masala

Last Updated on 2 months by Neha Deshmukh

Roti Recipe – Spicy Roti Crumble with Ginger & Garam Masala

Introduction

Oh, roti! Those humble flatbreads are the heart of so many Indian meals. But what do you do with the leftover ones? Don’t even think about tossing them! This Spicy Roti Crumble is my go-to for transforming yesterday’s roti into something utterly delicious. It’s quick, comforting, and packed with flavour – a little bit of spice, a hint of ginger, and that wonderful warmth from garam masala. I first made this when I was trying to reduce food waste, and it quickly became a family favourite. You’ll be surprised how something so simple can be so satisfying!

Why You’ll Love This Recipe

This isn’t just about using up leftovers; it’s about creating something new and exciting. This roti crumble is:

• Quick & Easy: Ready in under 15 minutes!
• Flavourful: A beautiful blend of spices that will wake up your taste buds.
• Comforting: Perfect for a cozy night in.
• Zero Waste: A brilliant way to reduce food waste and make the most of your roti.
• Versatile: A great side dish or even a light snack.

Ingredients

Here’s what you’ll need to whip up this flavourful crumble:

• 2 Roti/Chapati (about 6-8 inches diameter)
• 1 medium onion, finely chopped
• 1 tablespoon red chili powder (adjust to your spice preference)
• 0.25 teaspoon turmeric powder (about 1 gram)
• 1 green chili, finely chopped (optional, for extra heat)
• 0.5 teaspoon ginger-garlic paste (about 2.5 ml)
• 1 pinch garam masala
• 1 cardamom pod
• 1 small cinnamon stick (about 2 inches)
• 1 clove
• As needed oil (about 2-3 tablespoons)
• Salt to taste
• 2 sprigs coriander leaves, chopped for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Roti: Day-old roti works best – it’s a little drier and crumbles more easily. If your roti is super soft, you can lightly toast it before grinding.
• Whole Spices: Don’t skip the cardamom, cinnamon, and clove! They add such a lovely aromatic depth. Lightly crushing the cardamom pod before adding it releases even more flavour.
• Spice Level: Red chili powder is your friend here. Start with 1 tablespoon and add more if you like things fiery.
• Ginger-Garlic Paste: Freshly made is always best, but store-bought works in a pinch.
• Transforming Roti: Grinding the roti is key. It creates a texture that soaks up all those lovely spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, tear the roti into smaller pieces. Then, grind them coarsely using a blender or food processor. You don’t want a fine powder – a slightly textured crumble is perfect.
2. Heat oil in a pan over medium heat. Add the cardamom pod, cinnamon stick, and clove. Let them sizzle for about 30 seconds until fragrant.
3. Add the chopped onion and sauté until golden brown. This takes about 5-7 minutes, so be patient!
4. Now, add a splash of water (about 2 tablespoons) to the pan, along with salt, red chili powder, turmeric powder, and ginger-garlic paste. Mix well and let it all come together.
5. Once the mixture starts to bubble, add the ground roti. Stir continuously! This is important to prevent sticking and ensure the roti absorbs all the flavour. It will soften up as it cooks.
6. Keep stirring for another 2-3 minutes until the roti is nicely coated and heated through.
7. Finally, sprinkle with garam masala and garnish with fresh coriander leaves. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan: Work in batches if you’re making a large quantity.
• Stir, stir, stir! Seriously, constant stirring is the key to preventing sticking and ensuring even cooking.
• Taste as you go: Adjust the salt and spice levels to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustments: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Using Different Types of Roti: Whole wheat roti, missi roti, or even plain flour roti all work beautifully.
• Gluten-Free Roti Options: Use gluten-free roti for a gluten-free version.
• Festival Adaptations: This makes a fantastic quick side dish for Diwali or Holi. It’s a lovely accompaniment to richer, heavier dishes. My family always makes a big batch for Diwali!

Serving Suggestions

This Spicy Roti Crumble is incredibly versatile. You can enjoy it:

• As a side dish with dal and rice.
• With a simple yogurt dip.
• As a light snack on its own.
• Alongside a hearty vegetable curry.

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

• Can I use store-bought roti for this recipe? Absolutely! Just make sure it’s not too fresh and soft.
• What is the best way to grind the roti? A blender or food processor works best. Pulse it a few times until you get a coarse crumble.
• Can I adjust the spice level of this dish? Definitely! Start with less chili powder and add more to taste.
• How can I make this dish ahead of time? You can grind the roti and chop the onions ahead of time. Store them separately and then assemble the dish when you’re ready to cook.
• What other spices can I add to enhance the flavor? A pinch of cumin powder or coriander powder would be lovely! You could also add a dash of amchur (dry mango powder) for a tangy twist.