Indian Crispy Roti Chaat

Indian Mountains

Today we are going into the kitchen of Indian households and making Crispy Roti Chaat with the talented food photographer Kulsum Kunwa.  For a healthier version, she roasted the chaat instead of frying it! 

Crispy Roti Chaat:

How to make crispy spicy roti bites (croutons)

5-6 chapati, broken into small pieces ( or any thin flatbread including pita bread) 2 tsp olive oil
1/2 tsp turmeric powder
1 tsp red chili powder

2 tsp cumin powder Salt to taste

1/2 avocado, cubed
1 cucumber, sliced into thin rings 1 potato, boiled and cubed
1 tbsp lemon juice
A handful of coriander leaves

2 tbsp tomatoes, finely chopped and deseeded 2 tbsp onions, finely chopped
1 tsp of chaat masala
1 tsp of roasted cumin powder

Himalayan pink salt to taste

For the crispy roti croutons:

Tear the chapati into pieces and mix all the spices in it.

Heat oil in a wok and add the roti pieces. Keeping the gas at medium-low, slowly roast them for about 20 minutes, stirring often. Alternatively, you can put them in the oven for 30 minutes at 180 C rotating the pan and stirring twice in between.

Cool the roti pieces completely. Add all the remaining ingredients and toss well. Make sure to add the croutons when ready to serve.

(This is like a canvas and we often play around with whatever we have in hand – green chutney, pomegranate seeds, or even mixed greens to make it more saladlike.)

(Images and recipe courtesy of Kulsum Kunwa)

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