Rotli Nu Chaas Valu Shaak (Leftover Rotis in Spiced Buttermilk)

Left Over Roti Snack

Rotli Nu Chaas Valu Shaak


Rotli nu chaas valu shaak is leftover rotis cooked in yogurt and few spices. It is like a quick and easier form of dal dhokli. Some days are just lazy when you don’t feel like cooking but you still want to eat something healthy and tasty. In a place like Singapore where vegetarian food is not as easily available as in India, home food always tastes better and is sometimes the better or only option. This is one of the quick fixes when everyone is tired or there are leftover rotis at home. There is a similar dish that is made at my place. I will post that soon. This is one of the best dishes that my mom in law prepares.

Somehow all the moms have this trick of transforming simple things into yummy delightful meals. They do not even use fancy ingredients. Just a few basic spices and you endup raving about the same leftover food which you would have had made faces at a while ago.

This tastes even better if the butter milk is lightly sour. Make sure to keep stirring the buttermilk till it boils. Since I was using the store bought thick curd for buttermilk, I added more water, if you are using homemade curd you can reduce the quantity of water. This is healthy, quick, and delicious and can be enjoyed as lunch or dinner. The only thing you need to keep in mind is that you cannot prepare this in advance. It tends to get lumpy as it gets cold. This one pot meal is best enjoyed hot.

Rotli Nu Chaas Valu Shaak (Leftover Rotis in Spiced Buttermilk)


Serves 2

  • 5 whole-wheat rotis
  • 1 tbsp oil
  • ¼ tsp mustard seeds
  • 6-8 curry leaves
  • 1 green chilli slit
  • 2 cloves of garlic chopped
  • 1 dry red chilli
  • 1 ½ cups buttermilk (I used ½ cup curd and 1 cup water)
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp fresh chopped coriander


Tear the rotis into small and medium bits and keep aside.

Whisk together the buttermilk, turmeric, red chilli powder, and salt. Keep aside.

Heat oil in a deep pan or kadhai. Add mustard seeds. Once the seeds pop, add curry leaves and green chilli. Add chopped garlic and dry red chilli and cook for 30 seconds to one minute. Add the buttermilk and bring to boil while stirring. Add the roti pieces and reduce the flame to minimum. Check for salt and spice and make adjustments if required. Cook for 5-6 minutes, till the yogurt gets thick and rotis get soft.

Do not stir a lot after you have added the rotis. Just a mix or two should be good. Add chopped coriander and serve immediately.

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