How to make Leftover Roti Rice Rolls -
Roti rolls with rice and veggies.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : leftover rotis, Rice (चावल)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Leftover Roti Rice Rolls checkout Basi Roti Churi, Leftover Roti Upma, Tadka Roti. You can also find more Snacks and Starters recipes like Sada Sandwich - SK Khazana Chutney Cheese Vegetable Sandwich Champa Kali Lasooni Fish Tikka
Leftover Roti Rice Rolls Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Leftover Roti Rice Rolls Recipe
leftover rotis 4
Rice boiled 1 cup
Oil 1 tbsp + f
Cumin seeds 1 teaspoon
Cauliflower florets 8-10
Green peas 1/2 cup
Potato boiled, peeled and cut into cubes 1 medium
Red chilli powder 1/2 teaspoon
Garam masala powder 1 tablespoon
Salt to taste
Green chutney 1 1/2-2 tablespoons
Red chilli sauce 2 tablespoons
Juice of ½ lemon
Green capsicum chopped 1 medium
Method
Step 1
Heat 1 tbsp oil in a non-stick pan. Add cumin seeds and sauté till fragrant. Add cauliflower florets, mix well and cook till done.
Step 2
Add green peas, potato, chilli powder, garam masala powder and salt, mix well and cook for a minute.
Step 3
Add green chutney, red chilli sauce and rice and mix well. Add lemon juice and capsicum, mix and cook for a minute. Remove from heat and set aside.
Step 4
Place rotis on the worktop. Place a portion of the prepared rice mixture in the centre and roll tightly.
Step 5
Heat a non-stick pan. Place the prepared rotis on it, drizzle some oil on top and roast till golden from both sides.
Step 6
Cut the roasted rolls and place them on a serving plate. Serve hot garnished with bell pepper curls, carrot strips and micro greens.
Nutrition Info
Calories : 1363 Kcal
Carbohydrates : 229.3 gm
Protein : 33.8 gm
Fat : 34.5 gm
Other : Fiber- 11.9gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
