Roti Stir Fry

Serves 4-6
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Roti Stir Fry Recipe
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Stir Fry! This one is packed with seasoned chicken, loads of veggies, and the secret ingredient: thin strips of roti bread which get crispy in the skillet.

Adapted from Priya Krishna's book, Indianish.


1/4 cup olive oil, divided
1 pound chicken, sliced thin
12 fresh curry leaves or 1 tablespoon yellow curry paste
2 serrano peppers, chopped fine
1/2 red onion, sliced thin
1 red pepper, sliced thin
1/2 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
1/4 cup roasted peanuts or cashews
Salt and pepper to taste


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Season stir fry with Chaat Masala (optional), lime juice, and salt and pepper to taste.
  6. Garnish stir fry with fresh cilantro and chopped peanuts. Serve immediately so bread stays a bit crispy.