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basi chapati ke kofte
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5 from 46 votes

leftover roti kofta curry recipe | basi chapati ke kofte | bachi roti ke kofta

easy leftover roti kofta curry recipe | basi chapati ke kofte | bachi roti ke kofta
Course curry
Cuisine north indian
Keyword leftover roti kofta curry recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 Servings
Calories 177kcal
Author HEBBARS KITCHEN

Ingredients

for kofta:

  • 4 roti / chapati leftover
  • 4 potato boiled & mashed
  • ½ tsp cumin powder
  • ¼ tsp chilli powder
  • ½ tsp salt
  • 2 chilli finely chopped
  • ½ tsp ginger paste
  • 2 tbsp cashew & raisins chopped
  • 2 tbsp coriander finely chopped
  • oil for frying

for curry:

  • 2 tbsp oil
  • 1 tsp cumin
  • 2 pods cardamom
  • 1 inch cinnamon
  • 4 cloves
  • 1 onion finely chopped
  • 1 tbsp ginger garlic paste
  • ½ tsp turmeric
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • ½ tsp cumin powder
  • 1 tsp salt
  • 2 cup tomato puree
  • ½ cup curd
  • 2 cup water
  • ¼ tsp garam masala
  • 2 tbsp coriander finely chopped
  • 1 tsp kasuri methi crushed

Instructions

how to make kofta using leftover roti:

  • firstly, take leftover roti and toast until it turns crisp.
  • break 4 toasted roti into mixi jar.
  • grind to a fine powder without adding water.
  • transfer the roti powder to a large bowl and add 4 potatoes.
  • also add ½ tsp cumin powder, ¼ tsp chilli powder, ½ tsp salt, 2 chilli and ½ tsp ginger paste.
  • further add 2 tbsp cashew & raisins, 2 tbsp coriander.
  • mix well forming a soft dough. roti powder helps to absorb moisture from the aloo.
  • now prepare ball-sized kofta and deep fry in hot oil.
  • stir occasionally, and fry on medium flame until the kofta turns golden brown and crisp.
  • drain off and keep fried kofta aside.

how to make restaurant-style curry:

  • firstly, in a large kadai heat 2 tbsp oil. add 1 tsp cumin, 2 pods cardamom, 1 inch cinnamon and 4 cloves. saute until the spices turn aromatic.
  • add 1 onion, 1 tbsp ginger garlic paste and saute until the onions turn golden brown.
  • further add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.
  • saute on low flame until the spices turn aromatic.
  • now add 2 cup tomato puree and cook until the oil separates from the sides.
  • also, add ½ cup curd and cook on low flame until the oil separates.
  • further, add 2 cup of water and mix adjusting consistency as required.
  • once the curry comes to a boil, drop in kofta curry and mix gently.
  • cover and simmer for 2 minutes or until the kofta absorb the flavour.
  • further add ¼ tsp garam masala, 2 tbsp coriander and 1 tsp kasuri methi.
  • finally, garnish roti kofta curry with fresh cream and then enjoy with roti or rice.

Nutrition

Calories: 177kcal | Carbohydrates: 20g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 938mg | Potassium: 829mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1199IU | Vitamin C: 60mg | Calcium: 122mg | Iron: 5mg