This is a great way of using up leftover rotis for your tiffin snack / lunch or when you are on travel journeys.
This recipe was first featured in Ahmedabad Mirror for their Travel Edition Special
The Recipe
1
Ingredients
Place a pan on high heat and add the capsicum and cabbage and allow to gently char grill with a pinch of salt (will take approximately 4-5 minutes)
Then lower the heat and add the tomatoes and paneer and all the seasonings and sauté well
Remove from heat and allow to cool completely
Then add in the spring onions, cream cheese and shredded cheese and stir well
Warm the two rotis on a clean pan
Then spread the cheese mixture between the two rotis and fasten
Cut into triangles and pack into the tiffin!
Optional – pack a few ketchup or mustard sachets alongwith
Then lower the heat and add the tomatoes and paneer and all the seasonings and sauté well
Remove from heat and allow to cool completely
Then add in the spring onions, cream cheese and shredded cheese and stir well
Warm the two rotis on a clean pan
Then spread the cheese mixture between the two rotis and fasten
Cut into triangles and pack into the tiffin!
Optional – pack a few ketchup or mustard sachets alongwith
Instructions
2 tbsp cream cheese / cheese spread
2 tbsp shredded cheese (processed, cheddar or smoked)
50-60 grams paneer, crumbled
½ capsicum, finely chopped
¼ cup cabbage, finely chopped
½ tomato, finely chopped
2 tbsp green part of spring onion, finely diced
½ tsp salt
½ tsp ground cumin
1 tsp sweet paprika powder
2 rotis
2 tbsp shredded cheese (processed, cheddar or smoked)
50-60 grams paneer, crumbled
½ capsicum, finely chopped
¼ cup cabbage, finely chopped
½ tomato, finely chopped
2 tbsp green part of spring onion, finely diced
½ tsp salt
½ tsp ground cumin
1 tsp sweet paprika powder
2 rotis
