Printed September 2, 2026
Curry Remnants Galette with Flaky Roti Crust
That container of curry with not quite enough for a meal gets encased in a free-form pastry made from your leftover roti or flatbread. Rustic, stunning, and zero waste.
Ingredients
- 1.5 to 2 cups leftover curry (any type—Thai, Indian, Japanese)
- 3-4 leftover roti, paratha, or naan
- 4 tablespoons melted butter or ghee
- 1 egg, beaten
- 2 tablespoons flour
- 1/2 cup grated cheese (optional)
- Fresh cilantro for garnish
- Plain yogurt for serving
- Sesame seeds for sprinkling
Preparation
The galette—that free-form, rustic tart—doesn't discriminate about origin stories. Whether your leftover curry hails from Mumbai or Bangkok, it deserves this flaky embrace.
Create the Roti Pastry
Tear leftover flatbreads into pieces and pulse in a food processor until you have coarse crumbs. Add melted butter or ghee and pulse until mixture holds together when squeezed. If too dry, add water by the teaspoon. Press into a disk, wrap, and chill for 20 minutes.
Prep the Filling
If your curry is very liquidy, strain out some liquid or stir in flour to thicken. You want it saucy but not soupy, or your galette will be soggy.
- Preheat oven to 400°F and line a baking sheet with parchment.
- Roll the roti dough into a rough 12-inch circle on floured parchment.
- Transfer to the baking sheet.
- Spread curry in the center, leaving a 2-inch border.
- Sprinkle with cheese if using.
- Fold the edges over the filling, pleating as you go.
- Brush crust with beaten egg and sprinkle with sesame seeds.
Bake and Serve
Bake for 25-30 minutes until crust is deeply golden. Let cool for 10 minutes.
Garnish with fresh cilantro and serve with yogurt for cooling contrast. The crispy, buttery crust against spiced filling creates a cultural mashup that just works.
