- 300 g boiled all-purpose potatoes
- 180 g wholewheat plain flour
- 135 g fenugreek leaves
- 120 g green capsicum
- 160 g onion
- 40 g cottage cheese
- 30 g Kissan Fresh Tomato Ketchup
- 30 g hung curd
- 30 g sunflower oil
- 15 g coriander leaves
- 15 g lemon juice
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander spice
- 1 tsp ginger garlic paste
- 1/2 tsp salt
- 1/2 tsp chilli powder
Serving Size 6
Amount per serving
Heat the oil in a kadhai and add mustard seeds and cumin seeds. When they begin to splutter, add the ginger-garlic paste, and onions and sauté for a few minutes.
Add the chopped fenugreek leaves, capsicum and paneer and cook well.
Add the boiled potatoes, coriander powder, chilli powder and salt and mix well and allow to cook for two more minutes.
Mix in the Kissan Fresh Tomato Ketchup and chopped coriander and fry for 2 minutes.
Turning off the stove, add the lemon juice.
Place each roti on the counter and generously spread the hung curds. Once done, add the potato mixture to each roti.
Fold the roti up from the bottom and then fold in the sides to enclose the filling.