Ingredients
- 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
Directions
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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.
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Add the chopped fenugreek leaves, capsicum and paneer and cook well.
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Add the boiled potatoes, coriander powder, chilli powder and salt and mix well and allow to cook for two more minutes.
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Mix in the Kissan Fresh Tomato Ketchup and chopped coriander and fry for 2 minutes.
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Turning off the stove, add the lemon juice.
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Place each roti on the counter and generously spread the hung curds. Once done, add the potato mixture to each roti.
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Fold the roti up from the bottom and then fold in the sides to enclose the filling.
