Roti With Frankie Stuffing

by Tarla Dalal

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Preparation Time: 20 min.
Cooking Time: 20 min.
Makes 8 rotis.

Ingredients

For the dough
1 cup whole wheat flour (gehun ka atta)
2 tbsp oil
salt to taste
oil for cooking
milk to make dough

For the potato rolls
600 grams boiled and mashed potatoes
3/4 teacup boiled and mashed green peas
1 bread slice, soaked in water
3 tbsp grated processed cheese
3 chopped green chillies
1 tsp garam masala
1 tbsp lemon juice
1 1/2 tablespoons oil (for cooking)
salt to taste

To be mixed into onion-masala water
1 onion, finely chopped
1 tsp finely chopped mint leaves (phudina)
2 tsp dried mango powder (amchur)
1 tsp chilli powder
1/2 tsp garam masala
1/4 tsp salt
1/2 cup water

For the sauce
3 tbsp tomato ketchup
1 tsp chilli sauce

Method

For the dough, mix all the ingredients and add enough milk to make a soft dough.
Roll out the dough on a floured surface into 8 small rounds of 125 mm. to 150 mm. diameter.
Cook rotis on a non-stick tawa using a little oil.
For the potato rolls, mix the potatoes, green peas, bread slice, grated cheese, chillies, garam masala, lemon juice and salt and shape into 8 long rolls of 125 mm. to 150 mm. length. Cook on a non-stick tawa (griddle) using a little oil.
For the onion-masala water, mix all the ingredients thoroughly.
For the sauce, mix both the sauces very well.
To proceed, on each roti, apply a little sauce. Sprinkle a little onion-masala water.
Put a potato roll in the centre, fold and serve immediately.

Tips

Goodness Guide : (for all 3 lunches) :
Stone-ground whole wheat flour is a nutritious alternative to refined flour.
(Did you know 80 % of the nutrients in refined flour are destroyed while processing?)
Munch lunches are ideal lunch-box recipes.

Nutrient values Per Roti :