Ingredients
- 6 multigrain roti (phulka)
- 200 g finely chopped spinach
- 180 g cut into wedges all-purpose potatoes
- 3 tbsp maida (refined flour)
- 2 tbsp Kissan Fresh Tomato Ketchup
- 2 tbsp finely chopped garlic
- 1 tbsp oil
- 9 crushed black peppercorns
- 2 tsp parsley
- 1/2 tsp red chilli powder
- 1/4 tsp salt
Directions
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Blanch and puree spinach add the pureed spinach to the dough and knead well, divide the dough into 4 equal portions and make phulkas out of it.
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Boil the potato wedges in salted water for 2 minutes. Drain.
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In a bowl, combine the garlic, crushed peppercorns, chili powder, salt, spinach.
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Add the potato wedges and mix.
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Drizzle 1 tbsp of oil and bake the marinated potato wedges in oven at 180ºc till crisp. Drain on absorbent paper (or you could air fry the potato wedges in the same manner).
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Pour Kissan Fresh Tomato Ketchup over the wedges and mix well.
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Arrange wedges in the center of each spinach phulka and roll up tightly.
