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Leftover Khapli Atta Rotis

Into Crunchy Tortilla Chips In Minutes

Are you someone who gets bored by repeating the same breakfast menu every week? If you are, then take your eyes off your poha and dosa and try these crunchy tortilla chips made with leftover khapli atta rotis that have been lying in your hot pot casserole since last night. Additionally, during the monsoon season, you can pair them with a hot cup of chai or coffee and enjoy them as a snack while sitting by your windows and watching the pitter-patter of rain.

Tortilla chips are a popular triangle-shaped snack from Mexican cuisine. They are traditionally made using cornmeal (or corn tortillas). Firstly, the dough is kneaded, rolled out, cut into triangles and then baked or fried until golden brown. These crackers are typically served with the dip; if not, they are then seasoned with herbs and spices. However, this guide uses leftover khapli atta rotis, which allows you to bake a fuss-free treat.

Using leftover khapli atta rotis to make tortilla chips lets you savour a delight with a nutty texture and many nutritional benefits. These rotis, made with Aashirvaad Chakki Khapli Atta, are rich in dietary fibre, supporting better digestion. Plus, this khapli flour has 30 per cent more protein than the regular flour. These leftover khapli atta rotis provide a distinct flavour and a delightful twist to your tortilla chips. 

The ingredients are simple and easily available in your kitchen pantry. These tortilla chips use leftover khapli atta rotis, ghee or oil, and spices like chilli powder, black salt, and chaat masala for desi masala flavours. These ingredients are easily customisable according to your taste and preferences. You can even make them multigrain by sprinkling flaxseeds or chia seeds, or by adding beetroot and spinach puree to the dough to introduce natural, vibrant colours to your tortilla chips.

Start the actual process by arranging your leftover khapli atta rotis one on top of the other. Cut them into triangle shapes and add them to a large bowl. Now, in the same bowl, season your rotis by adding ghee (or oil) and spices. Give a quick mix or a gentle toss. Make sure each roti slice coats the masala evenly without breaking. Then, air fry them at 180 degrees Celsius for around 5-6 minutes. Here, your tortilla chips are ready to be served. 

These crunchy tortilla chips go well with spicy salsa, creamy hummus or garlic-based dips. If serving them as party snacks, then refreshing mocktails, cocktails and aerated drinks are some excellent beverages that can be enjoyed alongside them. Additionally, you can top these chips with sausages, cooked scrambled eggs, favourite vegetables and grated cheese for a breakfast meal that can keep you full till lunch. These chips can be served as a garnish for soups or dishes such as chicken and vegetable soups.

Making tortilla chips from leftover rotis isn't enough; storing them properly is just as important. First, let them cool properly at room temperature so that they do not turn soft in the container. Use cleaned steel or glass airtight containers and seal them properly. These chips remain crunchy for 3 to 5 days when stored at room temperature. This method can also be used to store biscuits and khakhra. 

By using leftover khapli rotis to make these crunchy tortilla chips, you reduce food waste, save money on groceries and keep the nutritional content intact. Apart from these homemade chips, you can transform your leftover khapli atta rotis into magical and creative creations like noodles, pizza, cutlets, khakhra chaat and much more. Thanks to Aaashirvaad Chakki Khapli Atta, which gives a nutty fragrance and wholesome nutrition in every bite of the tortilla chips.