Schezwan Roti Ribbons – Recipe

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.


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


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


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.


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:


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.