Toasted Roti


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An imaginative way to turn plain left-over chapatis into a colourful and flavourful delicacy for a satiating breakfast.

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Toasted Roti recipe - How to make Toasted Roti

Preparation Time:    Cooking Time:    Total Time:     Makes 8 rotis.
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8 leftover chapatis , approx. (200 mm. (8")) in diameter
2 tsp oil for greasing

For mint stuffing
1 cup mint leaves (phudina), finely chopped
2 green chillies, finely chopped
1/2 tsp salt
1/2 tsp amchur (dry mango powder)
1 tbsp bread crumbs

For the spinach stuffing
3 cups spinach (palak) , finely chopped
1 cup onions, chopped
2 green chillies, chopped
4 tbsp crumbled low fat paneer (cottage cheese)
2 tsp oil
salt to taste

For the cauliflower and methi stuffing
2 cups grated cauliflower
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
2 green chillies, chopped
2 tbsp chopped fenugreek (methi) leaves
1/2 tsp chopped ginger (adrak)
2 tsp oil
salt to taste

For serving
herb cheese

    For mint stuffing

    1. Mix all the ingredients well.

    For the spinach stuffing

    1. Heat the oil and fry the onions for ½ minute. Add the green chillies and fry again for a few seconds.
    2. Add the spinach and cook for 2 minutes.
    3. Drain the water if any.
    4. Add the paneer and salt. Mix well.

    For the cauliflower and methi stuffing

    1. Heat the oil and fry the cumin seeds until they crackle.
    2. Add the onion, green chillies and ginger and fry again for ½ minute.
    3. Add the cauliflower and salt, sprinkle a little water and cook until three quarter's cooked.
    4. Add the fenugreek leaves and mix well.

    How to proceed

    1. Place a chapati on a flat surface. Put a portion of the stuffing on it and fold into a semi-circle.
    2. Grease the outer surface with oil and put in a bread toaster.
    3. Toast till chapati is crisp and brown spots appear on each side.
    4. Cut into strips and serve immediately.

    Herb Cheese 

    Nutrient values per roti
    Carbohydrate14.3 gm.
    Energy82 cal.
    Fat1.6 gm.
    Protein2.6 gm.
    Vitamin A77.9 mcg.

    RECIPE SOURCE : Healthy BreakfastBuy this cookbook

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