Every Indian, especially North Indians, by heart, is a roti-lover. We start craving for roti-sabzi if we don’t get it for a few days.

Agree? (I know you do)

Well, here’s good news! You can now spice up your rotis through these amazing recipes, which are quick to make and delicious to eat.

Roti Chivda

Tear 5 rotis into bite-size pieces. In a bowl combine some water, salt, sugar, and 1 teaspoon lemon juice, and drizzle this over the rotis. Make sure the rotis and this mixture are mixed well.

Heat 2 tablespoons vegetable oil in a saucepan, add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, a pinch of asafoetida, some curry leaves, and 1/4 teaspoon turmeric. Let the seeds splutter.

Add 2 teaspoons of peanuts, and saute until lightly browned. Add 1 finely chopped onion, saute till onions turn golden-brown.

Add the roti mixture, and mix well. If you need to, add some water. Add 1 teaspoon ghee to the saucepan. Cook covered for 2 minutes.

Serve hot, with lemon juice squeezed over it.

Roti Payasam

In a skillet, reheat 3 rotis till they become crisp. Once crisp, cut them into small squares and set aside.

Take about a cup of chickpeas, and cook in a pressure cooker, for about 3 whistles. Set aside.

In a skillet, add 1 teaspoon ghee, and fry a handful of cashews and raisins. Set aside.

In a saucepan, add 2 cups of thick coconut milk and 1/2 cup jaggery. Cook over a medium flame, till the jaggery, has dissolved, and you get a thick syrup. Add the cooked chickpeas and the roti squares, and cook for 3 minutes till the roti has absorbed the jaggery well.

Add another cup of coconut milk to this mixture, 1/2 teaspoon cardamom powder, and cook for another minute, add the cashews and raisins, and stir. Take off the heat, and serve warm.

Roti Porridge

Bake 3-4 leftover rotis in the oven for a few minutes till it gets crispy. Break put in a mixer and grind to a fine powder.

In a bowl, add the ground roti, 2 cups milk, 2 tablespoons honey, 2 teaspoons sugar, 1/4 teaspoon cardamom powder, and stir well.

Cut 1 apple, 1 banana, and any other fruit of your choice, and add to the porridge. Chill till it’s time to serve. Garnish with dry fruits and nuts of your choice.

Roti Cutlets with Yoghurt Dip

Break 3-4 rotis into small pieces. Grind them to a rough mixture, and place in a big bowl. Add 1 cup boiled and mashed potatoes, 1/4 cup finely chopped onions, 1/4 cup grated carrots, 1-2 teaspoons lemon juice, 2 tablespoons sooji, a few coriander leaves, salt, and 2 finely chopped green chillies.

Mix everything well, and knead like a dough. Let it rest for about 10 minutes.

Rub a little oil on your palm, and make patties with the mixture.

Roll the patties in sooji, and place on a plate.

Add oil to a skillet, and turn the heat to medium. Start adding the cutlets to the skillet, and cook. Flip over to ensure it gets cooked on both sides. Cook till they become crispy.

Make a dip with yoghurt, ginger and garlic paste, and salt. Serve hot cutlets with dip.

Rotis Cooked in a Garlic-Tomato Gravy

In a saucepan, add 1 teaspoon vegetable oil and 4 cloves of chopped garlic. Lightly saute it till it changes colour, add curry leaves and 1/2 teaspoon mustard seeds, and let the seeds splutter.

To the saucepan, add 2 grated tomatoes, 2 chopped green chillies, salt, 1/4 teaspoon turmeric, 1 teaspoon coriander powder, and cook till the tomatoes are cooked thoroughly.

Add 1 cup water to the saucepan. Tear about 4 rotis into bite-size pieces, and add it to the saucepan. If you feel like there isn’t enough water for the rotis to soak up, add more.

Cook till the water is dried up, and serve garnished with some lemon juice and coriander.

Roti-Vegetable Stir Fry

Cut around six rotis into small squares. Add some butter to a skillet, and fry until crispy. Set aside.

In a saucepan, add some oil. Once hot, add two chopped onions, saute until lightly browned. Add some ginger-garlic paste, four chopped tomatoes, two tablespoons pav bhaji masala, and chopped vegetables of your choice, like beans, cauliflower, potatoes, peas, etc. You may add soya granules as well if you’d like.

Cook, stirring lightly at intervals, till all the vegetables are cooked. Add the fried roti pieces, 100gms of crushed paneer, and garam masala. Mix well, and let it simmer for a few minutes.

Remove from the fire, and top with shredded cheese if you want. Serve hot.

Rotis with Scrambled Egg

Chop 1 roti into small pieces. Set aside.

Beat 1 egg well. Add salt. Scramble the egg, and set aside.

Take a large kadhai, pour 2 tablespoons vegetable oil, and let it get hot. Add 1/4 teaspoon fennel seeds, 1 cinnamon stick, a handful of curry leaves, 1-2 chopped green chillies, 2 chopped onions, and saute on a low flame till onions are lightly brown.

Add 1 chopped tomato to the kadhai, 2 teaspoons red chilli powder, salt, 3/4 teaspoon cumin powder, 1/4 teaspoon garam masala, and coriander. Saute till tomatoes are cooked. Add 1/4 cup coconut milk.

Add the chopped roti pieces, and stir till well incorporated. Cook till the roti absorbs the coconut milk, and the dish becomes dry. Add the scrambled eggs, and some more coriander, and saute on a low flame for 2 minutes.

Serve warm with raita.

Masala Roti in Yoghurt Gravy

Heat 2 tablespoon vegetable oil in a deep saucepan. Once hot, add 1/4 teaspoon mustard seeds, and 1/2 teaspoon cumin seeds. Let them splutter.

Add a pinch of asafoetida, a pinch of turmeric, 1 tablespoon ginger-green chilli paste, and 4-5 curry leaves. Saute for about a minute.

Add 1 cup water and salt. Let it come to boil, then add 5-6 torn rotis into the saucepan. Put the heat on low, and cook covered, stirring at intervals, till the water evaporates.

Add 1/2 cup yoghurt, and stir to combine. Cook for 2-3 minutes, stirring all the while.

Top with coriander, and serve.

Roti Lasagna

In a baking tin, place a roti. Spread an even layer of any leftover sabzi or shredded meat. Cover with another roti. Spread any kind of sauce you prefer—barbecue sauce, ketchup, mustard sauce—and another even layer of sabzi. Add another roti. Then, grate a thick layer of cheddar or mozzarella cheese over it.

Repeat these layers one more time.

Bake it in a preheated oven at 190 degrees Celsius. Serve warm.

Chapati Chips with Yoghurt Dip

Preheat your oven to 190 degrees Celsius.

Cut each chapati into small chip-size pieces. Brush each piece of chapati with olive oil, and sprinkle with spices of your choice. Use a mixture of garam masala and red chilli powder, or any combination you like.

Bake for about 8 minutes, till they get brown and crispy.

To make the dip, take 2 cups plain yoghurt, add 1/2 cucumber (peeled and seeded), 1/2 grated onion, 3 tablespoons grated carrot, 2 chopped and seeded tomatoes, 1/2 teaspoon ground coriander and 1/2 teaspoon ground cumin. Mix, and add salt to taste.

Serve the cooled chips with the dip.

If you have any other interesting recipes for leftover rotis, write to us in comments.

This article first appeared here.