Spicy Potato and Roti Roll

Roti Roll

Never waste the leftover chapatis (roti). Try this easy snack or tiffin recipe that can be made of leftover rotis or we can knead dough to make fresh chappatti. Filled with healthy options, this easy snack recipe is good for school tiffin or office snacks and even evening snacks.
Roti roll is basically made of roti filled with some veggies or anything which is liked by a person example it can be veggies, potato, spreads, anything of choice.

Now sharing a recipe to make roti roll with spicy potato. Following is the recipe

Ingredients

For The Rotis
- 1/2 cup plain flour (maida)
- 1/2 cup whole wheat flour (gehun ka atta)
- 1/2 tsp ghee
- salt to taste
- plain flour (maida) for rolling
- oil for cooking

For The Potato Rolls
- 2 cups boiled and mashed potatoes
- 1/2 cup boiled and mashed green peas
- 3/4 cup grated processed cheese
- 1/4 cup cornflour
- 2 tsp finely chopped green chillies
- 1 tsp garam masala
- 1 tsp lemon juice
- salt to taste
- oil for deep frying

To Be Mixed Into Masala Water (using 1/4 Cup Of Water)
- 2 tsp dried mango powder (amchur)
- 1 tsp chilli powder (optional)
- 1/2 tsp garam masala or Chaat masala
- salt to taste

To Be Mixed Into An Onion Masala Mixture
- 3/4 cup finely chopped onions
- 1 tsp chilli powder
- 1 tsp dried mango powder (amchur) or Chaat masala
- salt to taste

Method

For the rotis

1. We will combine all the ingredients in a deep bowl and knead it into a soft dough using enough water. Cover the dough with a lid and keep it aside for 15 minutes.

2. Now we will divide the dough into 9 equal portions.

3. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little plain flour for rolling.

4. Heat a non-stick tava (griddle) and cook the roti using a little oil.

5. Repeat step 3 and 4 to make 8 more rotis.

For the potato rolls

1. Combine all the ingredients in a deep bowl, mix well and keep aside.

2. Divide the mixture into 9 equal portions and shape each roll into a cylindrical shape.

3. Heat the oil in a deep non-stick pan and deep-fry, a few rolls at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

How to proceed

1. Place a roti on a clean, dry surface, spread ½ tbsp of the masala water evenly over it.

2. Put ½ tbsp of the prepared onion masala mixture evenly over it.

3. Place the fried potato roll over it and roll it up tightly.

4. Repeat steps 1 to 3 to make 8 more rolls.

5. Serve immediately.

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