Leftover Roti Aloo Chilla

  • Prep Time
    5 minutes
  • Cook Time
    5 minutes
  • Difficulty Level
    Intermediate

Leftover Roti Aloo Chilla is a quick and healthy dish.

Leftover Roti Aloo Chilla is an easy to make meal idea. This is a perfect weekend dish to enjoy. You can prepare this dish very easily. In addition, the spicy potato mixture will enhance the flavor. This is a healthy dish from leftover roti to serve your family.  Moreover, this recipe would also be an ideal snack for kids tiffin box or as an evening snack. So, try to make this dish in your kitchen and share your valuable feedback with us.

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Tips and suggestions by the Chef:

  • Any type of chutney or sauce can be applied instead of tandoori mayonnaise.
  • The besan batter should be medium thick consistency.

For more such exciting recipes like Leftover Roti Aloo Chilla, please click on the following links:

  1. Cheese Moong Dal Sandwich
  2. Leftover Roti Sandwich | Roti Sandwich
  3. Mix Veg Aata Chilla

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Ingredients

  • Boiled Potato / Uble Hue Aloo - 2 Peeled and mashed
  • Onion / Pyaz - 1 Finely chopped
  • Tomato / Tamatar - 1 Finely chopped
  • Salt - As per taste
  • Red Chilli Powder / Lal Mirch Powder - As required
  • Black Salt / Kala Namak - 1/2 tsp
  • Dry Mango Powder / Amchur - 1/2 tsp
  • Leftover Cooked Roti - 1
  • Tandoori Mayonnaise - As required
  • Gram Flour / Besan - 1/4 Cup
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Carom Seeds / Ajwain - 1/2 tsp
  • Water - As required
  • Asafoetida / Hing - A pinch (optional)
  • Clarified Butter / Ghee - As required
  • Chaat Masala - As required
  • tsp = teaspoon

Instructions

  1. Take boiled potato in a mixing bowl. Add onion, tomato, salt, 1 tsp of red chilli powder, black salt, and dry mango powder. Mix well.
  2. Take gram flour in a mixing bowl. Add salt, 1/4 tsp of red chilli powder, turmeric powder, asafoetida, and carom seeds. Then add water gradually to prepare lumps-free medium thick consistency batter. Keep it aside.
  3. Now take a leftover roti and spread tandoori mayonnaise on it. Then spread the prepared potato mixture on it.
  4. Heat iron tawa. Grease it with ghee. Put the prepared roti on it. Roast it for 1 to 2 minutes on low flame till it becomes crispy and golden brown.
  5. Now add the prepared besan mixture on the potato mixture. Add a few drops of ghee on it. Then flip it carefully and roast it on low flame for 2 to 3 minutes.
  6. Once done, flip it and take it out on a serving plate. Keep the besan side up and sprinkle chaat masala on it. Cut it into 4 pieces.
  7. 'Leftover Roti Aloo Chilla' is ready to be served.

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