Meethi Roti from the Leftover Phulkas has always been my favourite mom-made breakfasts.
Meethi Roti is my mom’s recipe. Sometimes even when there were no leftovers, my mother, on demand, would make extra rotis and keep it at a safe place so that it would get dried and then she would make meethi roti out of it.
This meethi roti is not at all like the paratha or the one with stuffed sugar. The roti is dried first for a day or two and then it’s made. This cuisine should be taken with hot milk. It’s filling but keeps your stomach light. And gives you energy to work for the day.
How to Make Meethi Roti
You can make meethi roti with the leftover rotis.
Time Taken: 15-20 minutes, Serves – 2 people
How to Dry the Leftover Rotis
There are two ways to dry a roti and make it hard like papad – one is mine and the other is my mom’s.
- I wrap the leftover rotis in a muslin cloth and keep them in refrigerator for a day.
- My mom sun-dries the leftover rotis to make them crisp.
- 3 Dried Rotis
- 1 tbsp Desi ghee or pure ghee
- 2 Cardamom pod
- 3-4 Cloves
- 3 tsp Sugar
- A pinch of Salt
- 1 small slice of Green raw Mango or Kacha Aam; I had divided 1 slice of mango into three
- 2 glasses of Milk; I prefer skimmed or toned milk
Take a bowl. Crush all rotis in very small pieces with the help of your hand. Now, add 1 cup water. Don’t pour too much. The rotis should just absorb the water. Keep it aside.
Heat a pan, add ghee, cardamom and cloves to it and saute for 10 seconds. Now, add sugar, mango and a pinch of salt and saute for 15-20 seconds on high flame.
Add the rotis, which we had soaked in water. It might splutter, so be careful.
Add 1 glass of water to it and close the lid for 2 minutes.
Meanwhile, in another pan pour milk and bring to boil.
Stir once the roti mixture and close the lid for 30 seconds more. Put off the gas stove and serve in two soup bowls.
By the time the milk will be boiled. Pour the hot milk over meethi roti. And have this yummy breakfast hot!
So, what are you going to do with the leftover rotis next time?
— Recipe and Images Shared by Sara Khan