Go Back
–+ servings

Bhareli rotli recipe | roti wraps recipe | leftover chapati wrap

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 6 roti wraps

Ingredients
 

  • Left over roti dough
  • 2 tbsp oil
  • ½ tsp cumin seeds
  • 1 tbsp green chilli-ginger-garlic paste
  • ½ cup chopped onion
  • ½ cup finely chopped cabbage
  • ¼ cup finely chopped carrot
  • ¼ cup finely chopped capsicum
  • ¼ cup boiled and crushed green peas
  • Salt to taste
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • 1 tsp chaat masala
  • 2 medium size or 1 cup boiled and mashed potatoes
  • 1 tsp lemon juice
  • Some coriander leaves
  • Tomato ketch up
  • Cheese cubes - optional

Instructions

  • From the leftover roti dough, take a medium-sized dough ball, coat it with dry flour, and roll it into a big, thin roti.
  • Heat a tawa and roast the roti on a medium flame. Make six rotis from the leftover dough and keep them aside.
  • Now, in a pan, add 2 tbsp oil, ½ tsp cumin seeds, and 1 tbsp green chili-ginger-garlic paste. Sauté for a few seconds.
  • Add ½ cup chopped onion and sauté until it becomes transparent.
  • Then add ½ cup finely chopped cabbage, ¼ cup finely chopped carrot, ¼ cup finely chopped capsicum, ¼ cup boiled and mashed green peas, and salt. Sauté on high flame until the vegetables become slightly soft.
  • Next, add 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, ½ tsp garam masala, and 1 tsp chaat masala. Mix well.
  • Turn off the heat and transfer the mixture to a mixing bowl. Add 1 cup (or 2 medium-sized) boiled and mashed potatoes, salt, 1 tsp lemon juice, and some chopped coriander leaves. Mix well.
  • The masala is ready. Keep it aside.
  • Take one roti and make a cut on one side. Spread tomato ketchup over it.
  • Add 2 tbsp of the prepared masala and spread it evenly in a thin layer.
  • Start folding each quarter to form a triangle (refer to the video).
  • Heat a tawa and spread butter on it. Place the roti wrap on the tawa and roast for 1 minute. Then, place a dish on top of the roti wrap and cook on a low flame until the roti becomes crispy on both sides.
  • Roast all the bhareli rotlis in the same way.
  • Finally, cut the bhareli rotli in half or enjoy it as is.

Notes

  1. Roll a thin and larger-sized rotli so it folds easily.
  2. Sauté the vegetables on high flame.
  3. You can add vegetables of your choice, just cut them finely.
  4. The addition of boiled potatoes enhances the taste and helps bind the masala, making it stick to the roti easily.
  5. Spread an even and thin layer of masala on the roti.
  6. Roast the bhareli roti on low flame until it becomes crispy on both sides.
  7. Bhareli rotli taste great when it is prepared spicy and serve hot.