Pakistani
Roti churi
Crumbled rotis with warm ghee and sugar, a nani classic.
- 10minutes
- 3servings
- 232kcal each
- 2gprotein
Ingredients
The amounts here and inside every step follow this number.
- Ghee 3 tbsp
- Sugar 3 tbsp
- Almonds 30 g
From the cupboard
- Leftover rotis, 3–4
- Optional: pinch of cardamom powder or a few raisins
What you will need
Frying pan or karahi, Knife and board (almonds), Bowl
Method
-
1
Tear the rotis 3 min
Tear the rotis into very small pieces, or pulse them in a blender for a few seconds.
Ready when: Small crumbs, no big pieces.
-
2
Chop the almonds 2 min
Chop the almonds into small pieces.
In this step
- Almonds30 g
Ready when: Small almond pieces.
-
3
Warm in ghee 3 min
Melt the ghee on low heat, add the roti pieces and almonds and stir for 2–3 minutes.
In this step
- Ghee3 tbsp
- Almonds30 g
Ready when: Roti smells toasty and is warm.
-
4
Add sugar and rub 2 min
Turn off the heat, add the sugar (and cardamom) and rub together with a spoon or clean hands until crumbly.
In this step
- Sugar3 tbsp
Ready when: Soft, sweet crumbs that stick when pressed.
Cook Roti churi from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
