Got leftover rotis? Mumbai nutritionist shares high-protein nachos recipe

We often discard leftover food, especially because we are unsure about how to reuse it. From extra rice to stale bread and leftover rotis, everyday kitchen staples can be turned into something interesting and lip-smacking with just a little creativity and without much effort. Not long ago, Mumbai nutritionist Vanshika Khurana dropped a video on Instagram sharing an easy and healthy recipe: nacho bowl, made with leftover rotis. What’s more, it is also loaded with 35g of protein, making the dish a guilt-free option.

Nacho bowl: Ingredients required

2 small rotis

½ cup dry toor dal equivalent (half of the cooked batch)


2 tsp ghee

2 green chilies for dal

Turmeric

Salt

Cumin seeds

Garlic

Red chili powder

Coriander leaves for dal

½ small avocado

2 tbsp onion

2 tbsp tomato

1 tbsp green chutney

Fresh coriander for guacamole

½ lemon juice

Black pepper

Hung curd or Skyr

Zero-calorie sweetener

1 tomato for salsa

2 garlic cloves

½ tsp cumin powder

½ tsp red chilli powder

½ lemon juice for salsa

1 tsp ketchup

Oil for brushing rotis

Nacho bowl: How to make

For the Dal: First, pressure cook the toor dal with turmeric, some salt, 2 green chilies, and water until it becomes soft. Next, heat 2 tsp of ghee in a pan before adding cumin seeds, garlic, and red chili powder for a quick tadka. Finally, add the tadka to the cooked dal and mix well.

For the roti nachos: First, you have to cut 2 small rotis into triangles before brushing lightly with oil and air-frying for 10 minutes, flipping halfway through. Let them cool slightly, then toss with salt and chili powder.

To prepare guacamole, mash ½ small avocado with onion, tomato, green chutney, fresh coriander, salt, pepper, and ½ lemon juice before mixing everything well. For the yoghurt topping, mix hung curd or Skyr with zero-calorie sweetener and a pinch of salt.

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A post shared by Vanshika Khurana (@fit.khurana)

To make the salsa, roast 1 tomato and 2 garlic cloves over an open flame until charred. After that, grind with cumin powder, ½ lemon juice, salt, red chili powder, and ketchup. Finally, serve half the cooked dal batch with the roti nachos; add guacamole, salsa, and yogurt topping. Garnish with coriander and dig in.