Mini Spiced Rotis with Open filling

 Ingredients

Filling

2 small sweet potatoes (cooked)

1 large potato (cooked)

1/4 cup spring onion

salt, sugar, garam masala, ground coriander, ground cumin, turmeric, red chili pdr to taste

Juice of 1/2 a lime

1/3 cup crumbled paneer

Chili Garlic Sauce

hung curd 2-3 tbsp

2 tbsp sour cream

juice of 1/2 lime

2 garlic cloves

1/4 cup roughly chopped coriander leaves

1 -2 green chilies 

salt and black pepper to taste

Assembly

Mini  rotis

Thinly sliced red onions

Thinly sliced pickled chilies ( optional)

Note- rotis should be around 3"/ roughly palm size, easy to hold and eat.  

Instructions

 Filling

1. In a bowl combine both of the cooked potatoes along with the seasonings, chopped spring onions, crumbled paneer and juice of 1/2 a lime. Mix everything together and portion out into small balls (roughly 10-12)
2. Smash each portioned out ball onto the rotis and set them aside.
3. Heat the tawa on med/high heat. Drizzle a little bit of oil and add the thinly sliced onions and green chilies finely chopped, place the  filling side down on the onions and chilies. Cook for 3-4 mins and flip. Cook for additional 1-2 mins, till slightly crisp.
4. Add the chili garlic sauce to the rotis and enjoy!

Chili Garlic Sauce

1. Add everything into a blender, blend everything until it’s nice and smooth. Serve with rotis and enjoy. Store in air tight container and will last up to 7 days in the fridge. 

 

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