Leftover Roti Corn Chaat Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds.
• STEP 2.Once the cumin seeds start to splutter, add chopped onions and sauté until they turn translucent.
• STEP 3.Add chopped tomatoes, green chilies, and spices like red chili powder, turmeric powder, and chaat masala. Mix well and cook for a few minutes.
• STEP 4.Add the leftover roti and corn kernels. Mix everything together and cook for another 5-7 minutes.
• STEP 5.Garnish with chopped coriander leaves, a squeeze of lemon juice, and some sev (fried gram flour noodles).
• STEP 6.Serve the leftover roti corn chaat hot and enjoy as a snack or light meal.

Cooking Tips

• You can add other vegetables like capsicum, carrots, or bell peppers to make the chaat more colorful and nutritious.
• If you don't have leftover roti, you can use fresh roti or even tortillas as a substitute.
• Adjust the spice levels according to your taste preferences.
• You can also add a dollop of yogurt or tamarind chutney for extra flavor.
• To make it more filling, you can add boiled chickpeas or kidney beans to the chaat.

Storage and Serving

• Leftover roti corn chaat is best enjoyed immediately while it is still hot and crispy.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the chaat in a pan or microwave before serving.
• Serve the chaat as a snack or light meal, garnished with fresh coriander leaves and a squeeze of lemon juice.