Crunchy Roti Rolls

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated : 4.5 Stars
4.5
Nutrition facts:

240 calories 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 Eggless French Toast (Savoury Version), Best Scrambled Eggs and Broccoli Sandwich, Easy Quick Sandwich

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.