Roti Papad Churros

About Roti Papad Churros

Ingredients

• Leftover rotis 8 to 10
• Papads 8 to 10
• Oil to deep-fry
• Ghee 1 tbsp
• Red chilli powder 1 tsp
• Turmeric powder ½ tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Sugar ½ tsp
• Salt to taste
• Lemon juice 1 tbsp
• Chaat masala ¼ tsp
• Fresh coriander leaves, chopped 1 to 2 tbsps
• Tomato 3 slices

How to Make Roti Papad Churros (Stepwise Photos)

Method

1. Heat sufficient oil in a kadai. Cut rotis and papads into small pieces and deep-fry them in hot oil. Drain on absorbent paper. Crush them and put into a mixing bowl.
2. Heat ghee in a non-stick pan, add red chilli powder, turmeric powder, coriander powder, cumin powder, sugar and salt and mix well. Pour this tempering over the crushed rotis and papads and mix well.
3. Add lemon juice, chaat masala and coriander leaves and mix well.
4. Transfer into a serving bowl, garnish with tomato slices and serve immediately.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps