Sindhis make a dish called ‘Sail Fulka’ to use left over rotis. It  involves tossing torn bits of rotis in oil and vegetables with spices. I am adding a schezwan twist to this recipe.

Ingredients:

Rotis – 3 (preferably left over)

Tomato – 1, finely chopped

Green chilies – 1 tablespoon, finely chopped

Oil – 2 tablespoons

Red Chilly powder – 2 teaspoons

Salt – to taste (I used 2 teaspoons)

Schezwan sauce – 1 tablespoon

Process:

Take the rotis and stack them on each other as shown in the photo.

Stack

Make a roll out of these, and cut them across the length of the roll as you would cut a carrot or cucumber into discs.

cuttingrotis

Since you are using the rotis will now split into ribbons. This process is called a ribbon cut or a Chiffonade cut. It is normally used to cut green vegetables with big leaves such as spinach. These ribbons will now represent Fettuccini pasta or noodles depending how you space your cuts. I generally space my cuts about 3 mm apart. This is how your ribbons will stack up:

rotiribbons

Now heat the oil in a vessel, and add the vegetables to it. After the tomatoes turn soft, add the roti ribbons, a handful ribbons at a time. Keep tossing to prevent the ribbons from sticking. Once the rotis are well coated with the oil and are getting crispy, add the spices and sauce. Toss well.

Roti Cooked

Toss a little more, and serve.

If you don’t want to use Schezwan sauce, you can substitute that with tomato puree and adding garlics when you first heated the oil. If you want to make the ribbons a little mushy, then add a cup of water when you toss.

rotiready

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16 thoughts on “Schezwan Roti Ribbons – Recipe

  1. Yum! I do the regular ‘roti upma’ but this sounds much more interesting. Will give it a try. Will also add capsicum and carrot to increase the fiber quotient! Let you know how it goes…

  2. My mom makes a version of this where she sautes the roti’s in oil with green chilies and mustard and then we add Curd to it… its quite yum… this is worth a try I guess

  3. I have tried it (not ribbons but diamond cuts) with green chutney n amchoor. Gives it a desi touch. Will try this one too. Mayrbe the brats gobble up a few roti ribbons without much effort. 😀

  4. I make roti – poha though very seldom as there are hardly any days with left over rotis and I am too lazy to make them… but I should give this twist to that quick snack…

  5. I sometimes do this with rice. Used to rather. And with left over doshas and idlis 🙂 Rotis become one of those egg coated dishes 😀
    Shall certainly try this with any of the above 🙂
    I like the way you describe the cutting up of the chapatis!

  6. I just saw a sword being used to cut the rotis. It was either a sword or a very illegal kitchen knife. Either way, you are one dangerous blogging cook assasin.

    Akhil Kalsh. http://1hw.in

  7. I love the sound of this. 🙂 I am so going to try this out sometime soon. We make the common Gujju style rotli no chevdo, but haven’t ever eaten this version.

    PS: Came over from RM’s blog.

  8. aaahh.. I cannot stop smiling reading your recipes posts.. One thing I am guessing is that you are Sindhi.. guess what?? I am sindhi too & the titles of your recipe posts are enough to bring back my childhood memories of eating gud jo lolo with dadaji, seyal phulko from leftover rotis.. ahh so happy to find a sindhi fellow on the blog world 🙂
    btw.. the vessel you making this dish in is a Sipree no?? You know last time I went to India, I bought a sipree with me & that itself weighed 3 kgs!! But it was worth carrying it here as sai-bhaji chawal, bughal chawal cooked in sipree taste simply awesome!!
    Oh and you know.. Ok, I think I should stop now.. 🙂 But its fun reading your blog 🙂

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