Paya roti recipe

5 from 1 vote

This recipe is also great in utilizing leftover paya.

Course Main Course

Cuisine Pakistani

Keyword paya roti

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 767kcal

Author Mariam Sodawater

Ingredients

4 tandoori naan medium sized
3 cup cooked paya with shorba
1 cup water
1 onion medium, sliced (piyaz)
¼ teaspoon turmeric, (haldi)
½ tablespoon coriander powder, (dhanya powder)
¼ teaspoon black pepper, (kali mirch powder)
½ teaspoon cumin, (sabut zeera)
2-3 green chilies medium, sliced (darmiyani mirchein)
1 tablespoon garlic chopped
3 tablespoon fresh coriander, chopped
¼ cup oil
2 tablespoon lemon juice
2-3 boiled eggs optional

Instructions

Break roti into bite size pieces and set aside.
In a pot take oil and fry onions until golden brown, remove onions and dry excess oil on kitchen towel.
In same pot add cumin, black pepper, coriander and garlic. Fry to crackle for few seconds.
Pour in water and paya mix well.
Now add roti and cook until boiling.
Adjust salt according to taste and mix in green chili slices and lemon juice.
Garnish with boiled eggs , fresh coriander and fried onions.

Notes

As per thickness of paya gravy decide how much water should be added. Thickness and size of tandoori roti varies, I suggest add less or more roti accordingly.

Nutrition