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Recipes,Light Bites,Vegetarian Mains

Spinach Corn Cheese Roti


Oct 17, 2012

PREPARATION TIME

COOKING TIME

SERVES

1-2

PREPARATION LEVEL

Easy

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INGREDIENTS

    2 tbsp fried onions
    salt to taste
    1 tbsp soya sauce
    2 tbsp green chutney
    1 tbsp tomato puree
    1 tsp black peppercorns
    1 diced onion
    1/2 cabbage finely chopped
    1/2 cup corn

DIRECTIONS

To make the salad
  • To the finely shredded cabbage add the black peppercorn powder, salt and olive oil.

To make the filling

  • Heat 1 tablespoon of oil in a pan
  • Swirl the pan to make sure the oil is evenly distributed
  • Once the oil is heated add the onions and stir
  • TIP: Add a pinch of salt to remove the moisture from the onions
  • Add 1 tablespoon of tomato puree
  • Add 1/2 cup of corn and mix all the ingredients well
  • TIP: Seasoning at regular intervals, ensures the dish has well balanced flavours
  • Add the spinach and stir well
  • Add 2 tablespoons of pudina chutney
  • add 2 tablespoons of fried onions and mix well
  • Place 2 rotis on a flat surface and add a large helping of spinach corn on the roti
  • Add one generous helping of the cabbage salad
  • Sprinkle grated cheese on the filling
  • roll the roti with the filling
  • fasten the roll with the toothpick so that it stays intact
TIP

In the spinach paste after 4-5 minutes add caramelized onions last. Taste and season. 

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