Crunchy Roti Rolls

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4.5 based on 100 votes
4.5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Healthy Wholewheat Blueberry Pancakes with Lemon Yoghurt, Best Quick Sandwich, Easy Cheddar Cheese Bake

Rate This Recipe
4.5

Ingredients

  • For dough
  • flour - 2 cup
  • Sugar - 1 tsp
  • baking powder - 1/2 tsp
  • oil - 2 tbsp
  • salt - 1/2 tsp
  • water to mix
  • For filling:
  • eggs - 6, lightly beaten
  • oil - 2 tbsp
  • Onion - 1 cup, finely chopped
  • chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • cumin powder - 1/2 tsp coriander powder - 1 tsp
  • Garam Masala powder - 1 tsp
  • Tomato puree - 2 tbsp
  • Paneer - 150 gm, grated
  • Coriander leaves - 3 tbsp, chopped
  • salt to taste
  • For coating:
  • eggs 2, lightly beaten
  • roasted Peanuts - 4 tbsp, coarsely powdered
  • oil to brush

How to Make Crunchy Roti Rolls

  • Combine flour, salt, sugar, baking powder and oil.
  • Add enough water and knead into soft but not sticky dough.
  • Keep covered for one and a halfhour.
  • Heat oil for filling, fry onion till light brown.
  • Add all the powders, fry for few seconds.
  • Add tomato puree, paneer, eggs and salt.
  • Cook and stir on a low flame till the eggs are scrambled.
  • Remove from fire and stir in the coriander leaves.
  • Divide the dough into 8 parts.
  • Roll out into thin rounds.
  • Heat a girdle and cook the Roti slightly on both sides.
  • Place 1/8 th of filling on each Roti and roll up.
  • Seal the edges with some beaten egg.
  • Brush the Rotis with egg and roll in peanut powder. Place them on a greased baking sheet, seam side down.
  • Brush on top with oil and bake in a hot oven (200 C) till golden brown.
  • Serve hot.