• For The Dough :
• 1/4 cup plain flour (maida)
• 1/4 cup whole wheat flour (gehun ka atta)
• 1/2 tbsp oil
• salt to taste
• For The Stuffing :
• 1 1/2 cups boiled , peeled and grated potatoes
• 1 1/2 cups grated paneer (cottage cheese)
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 2 tsp finely chopped green chillies
• 2 tbsp finely chopped coriander (dhania)
• 2 tbsp finely chopped mint leaves (phudina)
• salt to taste
• To Be Mixed Together For The Salad :
• 1/2 cup grated carrot
• 1/2 cup shredded cabbage
• 1 tsp chaat masala
• Other Ingredients :
• 6 tsp green chutney
• whole wheat flour (gehun ka atta) for rolling
• oil for greasing and cooking

For the dough :
Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.

Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using little whole wheat flour for rolling.

Heat a non-stick tava (griddle) and semi-cook the roti and keep aside.

For the stuffing :
Heat the oil on a non-stick tava (griddle) and add the cumin seeds.

When the seeds crackle, add the green chilies and saute on a medium flame for a few seconds.

Add the potatoes, paneer, coriander, mint leaves and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.

Divide the stuffing into 6 equal portions and roll each portion into an oblong roll and keep aside.

How to proceed :
Divide the salad into 6 equal portions and keep aside.

Place 1 semi-cooked roti on a flat, dry surface and spread 1 tsp of green chutney evenly over it.

Place 1 portion of the stuffing on one end of the roti, place 1 portion of the salad over the stuffing and roll the roti tightly.

Repeat steps 2 and 3 to make 5 more rolls.

Heat a non-stick tava (griddle) and grease it lightly using a little oil.

Place the rolls on it and cook, using a little oil till brown spots appear on all the sides.

each roll diagonally into 2 and serve hot with tomato ketchup.

by Pak101.com (few years ago!) / 796 views