Sunday, 17 May 2015

Envelope Rotis

Envelope Rotis

Here's a recipe adapted from my favourite food author - Tarla Dalal.


1 tsp oil
1 sliced onion
1/2 cup thinly sliced baby corn
2 cups thinly sliced red, yellow and green capsicum
1 tsp finely chopped garlic
1 tbsp mixed herbs
1 tbsp chilli flakes
Salt to taste
1/2 tsp oil for cooking
Roti dough (to make 4 rotis) (mix 1 cup of wheat flour with required amount of water and salt to form a soft but firm dough).


Heat the oil in a wok or a non-stick pan, add the onions and garlic and sauté on a high flame for a minute.

Add baby corn and capsicum and sauté on a high flame for another 2 minutes.

Add the chilli flakes, mixed herbs and salt and mix well. Sauté on a high flame for another 30 seconds.

Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes.

How to proceed

Roll out a roti and place on a flat and dry surface.

Place a portion of the mixture in the centre, fold 2 opposite corners of the roti over the filling, overlapping them slightly. 

Now fold the remaining 2 sides to seal the stuffing well.

Heat a non-stick tava (griddle) and cook the envelope, using 1/8 tsp of oil, till they are golden brown in colour from both the sides.

Repeat with the remaining rotis and stir-fry to make 3 more envelopes.

Serve immediately.

Note :

Alternatively you can roll up the filling in tortillas.

Submitting this to "Meat free mondays" and "Recipe of the week".

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