Instant Roti Manchurian
Instant Roti Manchurian
Ingredients
- 3-4 leftover roti
- 1/4 cup oil, plus 1 tablespoon
- 2 cloves garlic, chopped
- 2 green chilies, chopped
- 1/2 onion, medium, diced
- 1/2 capsicum, medium, diced
- 1/2 cup cabbage, shredded
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon red chili sauce
- 1 teaspoon vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup water, plus 2 tablespoons for slurry
- 1 tablespoon cornflour
- 2 tablespoons spring onion greens, chopped, for garnish
Instructions
- 1
Take 3-4 pieces of leftover roti. Stack them and cut them into thin, approximately 1-inch wide strips. Then, cut these strips crosswise to create small, bite-sized pieces.
⏱️ 5 min
- 2
Heat 1/4 cup of oil in a large pan or wok over medium-high heat for shallow frying. Once the oil is hot, add the cut roti pieces. Fry them, stirring occasionally, until they turn crispy and golden brown (about 3-5 minutes). Remove the fried roti pieces from the pan and set them aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min
- 3
Drain most of the oil from the pan, leaving about 1 tablespoon. Add the chopped garlic and chopped green chilies to the pan. Sauté for 30 seconds until fragrant.
⏱️ 1 min
- 4
Introduce the diced onion and diced capsicum to the pan. Sauté the vegetables for 2-3 minutes until they are slightly softened but still retain a crisp texture.
⏱️ 3 min
- 5
Add the shredded cabbage to the pan. Mix well with the other vegetables and continue to sauté for about 1 minute.
⏱️ 1 min
- 6
Pour in 2 tablespoons of soy sauce, 2 tablespoons of tomato ketchup, 1 tablespoon of red chili sauce, and 1 teaspoon of vinegar. Mix all the sauces thoroughly with the sautéed vegetables.
⏱️ 1 min
- 7
Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, mixing again to combine.
⏱️ 1 min
- 8
Add 1/4 cup of water to the sauce to achieve the desired consistency. Bring the sauce to a gentle simmer.
⏱️ 1 min
- 9
In a small bowl, prepare a cornflour slurry by mixing 1 tablespoon of cornflour with 2 tablespoons of water until smooth. Add this slurry to the simmering sauce, stirring continuously until the sauce thickens (about 1-2 minutes).
⏱️ 2 min
- 10
Add the previously fried roti pieces to the thickened Manchurian sauce. Toss gently but thoroughly to ensure all the roti pieces are evenly coated with the sauce.
⏱️ 1 min
- 11
Garnish the "Instant Roti Manchurian" with 2 tablespoons of freshly chopped spring onion greens and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Instant Roti Manchurian
- 3-4 leftover roti
- 1/4 cup oil, plus 1 tablespoon
- 2 cloves garlic, chopped
- 2 green chilies, chopped
- 1/2 onion, medium, diced
- 1/2 capsicum, medium, diced
- 1/2 cup cabbage, shredded
- 2 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon red chili sauce
- 1 teaspoon vinegar
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 cup water, plus 2 tablespoons for slurry
- 1 tablespoon cornflour
- 2 tablespoons spring onion greens, chopped, for garnish
Instructions
- 1
Take 3-4 pieces of leftover roti. Stack them and cut them into thin, approximately 1-inch wide strips. Then, cut these strips crosswise to create small, bite-sized pieces.
⏱️ 5 min - 2
Heat 1/4 cup of oil in a large pan or wok over medium-high heat for shallow frying. Once the oil is hot, add the cut roti pieces. Fry them, stirring occasionally, until they turn crispy and golden brown (about 3-5 minutes). Remove the fried roti pieces from the pan and set them aside on a plate lined with paper towels to drain excess oil.
⏱️ 7 min - 3
Drain most of the oil from the pan, leaving about 1 tablespoon. Add the chopped garlic and chopped green chilies to the pan. Sauté for 30 seconds until fragrant.
⏱️ 1 min - 4
Introduce the diced onion and diced capsicum to the pan. Sauté the vegetables for 2-3 minutes until they are slightly softened but still retain a crisp texture.
⏱️ 3 min - 5
Add the shredded cabbage to the pan. Mix well with the other vegetables and continue to sauté for about 1 minute.
⏱️ 1 min - 6
Pour in 2 tablespoons of soy sauce, 2 tablespoons of tomato ketchup, 1 tablespoon of red chili sauce, and 1 teaspoon of vinegar. Mix all the sauces thoroughly with the sautéed vegetables.
⏱️ 1 min - 7
Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, mixing again to combine.
⏱️ 1 min - 8
Add 1/4 cup of water to the sauce to achieve the desired consistency. Bring the sauce to a gentle simmer.
⏱️ 1 min - 9
In a small bowl, prepare a cornflour slurry by mixing 1 tablespoon of cornflour with 2 tablespoons of water until smooth. Add this slurry to the simmering sauce, stirring continuously until the sauce thickens (about 1-2 minutes).
⏱️ 2 min - 10
Add the previously fried roti pieces to the thickened Manchurian sauce. Toss gently but thoroughly to ensure all the roti pieces are evenly coated with the sauce.
⏱️ 1 min - 11
Garnish the "Instant Roti Manchurian" with 2 tablespoons of freshly chopped spring onion greens and serve hot.
⏱️ 1 min