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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Saturday, November 29, 2008

Cheese Khatti Roll...

  • Parrota: Make a dough with maida and knead it the same way as you do for making chapattis. Then roll it with a rolling pin and put it in a tawa, smear ghee/ butter and keep turn till both sides are cooked just like how you make chapatti/ tortillas. Keep aside.

  • Stuffing: Take a cup of chopped onion, green chillies, ginger, tomato, cauliflower florets and potato and keep aside. In a wok, add oil. When oil is hot, add fennel seeds and mustard. Then fry the onions, chillies, and ginger. Once the onions turn golden brown add the cauliflower and potato. To this add lots of dhaniya powder, little garam masala, red chilly powder and amchur (dry mango)powder, add salt an hen the tomato in the end. Then fry for a minute. (The vegetables should be crunchy and not over cooked). Squeeze half a lime and keep it aside.


Take the parotta, place it on a micro wave plate and sprinkle grated cheese all over it.

Step 2:
Place the stuffing in the middle of the parotta.


Roll it up from both sides and secure tightly with a toothpick.

Sprinkle grated cheese all over the roll and keep it in the microwave oven till the cheese melts.

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