Stir-Fried Shredded Roti

A flatbread is Stir-Fried with eggs and spices and finished with curry sauce. This recipe is originally a way of using leftovers.


  • Five cloves – Garlic
  • Two-inch piece – Ginger(chopped)
  • Two small – Onion(sliced thinly)
  • Eight – Curry Leaves
  • One green chili(slice thinly)
  • One – Tomato(chopped)
  • Two Tablespoons – Vegetable oil
  • One Tablespoon – Curry Powder
  • One Tablespoon – Tomato Paste
  • Half teaspoon – Cumin(Grounded)
  • One Tablespoon – Dark Soy Sauce
  • One – Carrot(julienne)
  • One Cup – White Cabbage(Shredded)
  • Three – Roti or Paratha(finely chopped)
  • Two – Eggs(slightly beaten)
  • One Tablespoon – Coriander Leaves(finely chopped)
  • 4 – Lemon wedges


  1. In a mixer grinder take garlic, ginger, half sliced onion, curry leaves, green chili, and tomato. Make a fine paste.
  2. Heat oil in a large pan over a high flame. Add paste and cook, stir frequently until slightly colored.
  3. Add curry powder, tomato paste, cumin, and soy sauce, stir to mix them all.
  4. Now add carrot, cabbage, and remaining sliced onion and cook the vegetables until they are almost tender.
  5. Time to add roti or Paratha and cook for 2 minutes or until it starts to color.
  6. Push the mixture to the side of the pan, add beaten egg and stir for a minute. Stir to combine.
  7. Serve with the sprinkle of lemon wedges and coriander leaves.


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