One of my favorite things to watch on the Internet right now is the Bon Appetit “From the Test Kitchen” episodes on their Facebook page. I’ve always loved Priya Krishna’s videos on this channel – like this Roti Pizza. Priya just came out with a new cookbook, Indianish, and I was lucky enough to get sent a copy! I made this delicious Roti Stir Fry from her book (with some humble Macheesmo additions).
This recipe is such a refreshing change on the classic saucy stir fry. It actually has no sauce at all. Instead it has a pile of stir-fried veggies, seasoned chicken (my addition), and crispy strips of roti bread. You can also use tortillas in a pinch.
My family absolutely loved this recipe. Even my kiddos, who are generally weary of stir-fry dishes, were happy to pick out the things they like and loved the chicken and crispy strips. It was a total win!
Roti Stir Fry
- ¼ cup olive oil, divided
- 1 pound chicken, sliced thin
- 12 fresh curry leaves or 1 tablespoon yellow curry paste
- 2 serrano peppers, chopped fine
- ½ red onion, sliced thin
- 1 red pepper, sliced thin
- ½ small green cabbage, shredded
- 1 large carrot, shredded
- 4 7- inch roti breads, or tortillas, sliced thin
- 1 tablespoon chaat masala, optional
- 1 lime, juice only
- 2 tablespoons fresh cilantro, garnish
- ¼ cup roasted peanuts or cashews
- Salt and pepper to taste
- Prep all ingredients. Slice chicken into thin strips if you’re using it. Season chicken with salt and pepper. Prep all veggies and slice roti bread into thin 1/4-inch strips.
- In a large nonstick skillet or wok over medium-high heat, add 1 tablespoon olive oil along with the chicken. Cook until chicken is cooked through, 6-7 minutes, stirring occasionally.
- Remove chicken from the skillet and add another tablespoon of olive oil along with all the chopped or shredded veggies. Cook for another 5-6 minutes until veggies cook down slightly.
- Remove veggies from the skillet and add the rest of the olive oil (about 2 tablespoons). Add sliced roti bread and cook, stirring regularly, until bread is crispy in spots. After bread has cooked for a few minutes, add in cooked chicken and veggies. Toss to combine.
- Season stir fry with Chaat Masala (optional), lime juice, and salt and pepper to taste.
- Garnish stir fry with fresh cilantro and chopped peanuts. Serve immediately so bread stays a bit crispy.
Did you make this recipe?
How to Make Roti Stir Fry
Along with my copy of Indianish I also got sent a nice spice pack of some common Indian spices. My favorite was this Chaat Masala. I used it liberally in my version of this stir fry but if you can’t find it, you can leave it out. It’s not in Priya’s original recipe.
I started my stir fry with some thinly sliced chicken seasoned with salt, pepper, and chaat masala. I cooked this entire thing in one skillet in stages. Chicken was first!
While the chicken cooked, I prepared all the veggies. The cabbage was my favorite in this spread and when I made this for my family I left out the spicy peppers, but would’ve included them if I had my wish!
When the chicken is cooked, remove it, add a fresh drizzle of oil, and wilt down all the veggies. Looking good!
I veered a bit from Priya’s recipe for the addition of the bread. She says to just toss it all in but I wanted to make sure that the strips got really crispy so I fried them for a few minutes by themselves.
Then I added my chicken and veggies back in and seasoned the whole stir fry with salt, pepper, and a little more Chaat Masala.
Garnish the finished stir fry with cilantro and chopped peanuts!
I usually think of stir fries as having a sauce, but this was a refreshing twist and I definitely didn’t miss a sauce for it.
I found this stir fry was best right away. I had some leftovers on day two and the bread wasn’t crispy anymore so it kind of lost some of its texture. Not terrible, but not as good as straight out of the skillet!