Somehow we feel they’re never enough. What if each one has a couple extra that day? So, there we are again…. with more rotis than we asked for ! We can do a few things to rotis well, but do u remember that the important thing is to “crispen” them up, then they can be quite a treat.

1. Divide your roti as your would a charka and put it in the oven at about 150 degree C until it is crisp.
2. Make a salsa of chopped coriander, tomato, red pepper crushed garlic and lime. Add salt and pepper.

OR

1. Mix some chopped avocado, sweet corn, a bit of chopped tomato and raw onion, a good helping of garlic, lime, coriander and green chilli. Add salt and pepper.
2. Use either of these as a topping for your toasted roti slices-it makes a great snack.

OR

1. Cut your roti into half.
2. Make a mixture of paneer ginger, garlic, green chilli, chopped coriander and mint, salt, pepper.
3. Pat the mixture into your roti leaving about 1cm at the edge. Butter the edge and then press down against each other so they stick and refridgerate for five to 10 minutes.
4. Place in an OTG or oven at 175 degree C for about 15-20 minutes until the outside is crisp and the inside moist and hot.
5. Flavour the roti with methi or spices and makes khahras-that way you monitor the oil !
6. Ask your kids to cut the shapes out of them and toat those for a snack.
7. Cut them into strips and use witj a dip-they’re healthier than chips !

THANK YOU
YOURS ARUNA