Roti Sandwitch

• Difficulty: Easy
• Cuisine: Indian
• Cooking Method: Pan Fry

Ingredients

For Sandwich Stuffing:

• 4 tbsp Cabbage (Shredded)
• 1 qt Small Carrot (Grated)
• 3 tbsp Boiled Sweet Corn
• 2 tbsp Tomato Sauce
• 1 tsp Red Chili Sauce
• 3 tbsp Cottage Cheese(Paneer) (Grated)
• 1/2 qt Capsicum (Finely Chopped)
• 1/2 qt Onions (Finely Chopped)
• 2 tbsp Oil (For Cooking the Stuffing)
• 1 tsp Ginger-Garlic Paste
• 1 qt Green Chili (Finely Chopped)
• 1 tsp Pav Bhaji Masala
• 1/2 tsp Salt
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder

For Main Dish:

• 1 cup Veg Mayonaisse
• 1 cup Coriander Mint Chutney
• 1 qt Mozarella Cheese
• 100 g Amul Butter (For Toasting Rotis)
• 3 qt Leftover Rotis
• 1 qt Non Stick Flat bottom Pan

Instructions

For Cooking the Stuffing:

1. In a flat bottom Non-Stick pan, add cooking oil, onions,ginger-garlic paste, and Green Chilies and saute them till they become golden brown.
2. Add all the vegetables and saute them slightly. Do not overcook
3. Add Pav-Bhaji Masala, Salt, Turmeric Powder, and Red Chili Powder. Saute slightly till the flavors are absorbed.
4. Add grated Paneer, Tomato Sauce, and Red Chili Sauce. Mix all well and cook for two minutes. Your Stuffing for Roti Sandwich is ready.

For the Main Dish:

5. Take a Roti and apply 1/2 tsp Mayonaisse on one half of the Roti and 1/2 tsp Coriander Mint Chutney on the other half of the Roti.Add 2 tbsp grated Cheese on it.
6. Add 2 tbsp of Stuffing on the side where Mayonaisse is applied and spread it nicely on that side.
7. Fold the roti so that the chutney side comes on top of the stuffing.
8. Apply butter on both halves of the roti and toast it on a non-stick pan. Serve Immediately with Tomato Sauce.

Recipe Notes