Simple recipe for Roti Sandwich

Here’s a simple recipe for a roti sandwich that’s quick, nutritious, and delicious:

Ingredients:

2 rotis (Indian flatbreads)

Paneer (cottage cheese): 100g, crumbled or grated

1-2 green chilies, chopped

1 small tomato, thinly sliced

1 small onion, thinly sliced

2-3 lettuce leaves (optional)

2 tablespoons green chutney or mayonnaise (as per preference) (optional)

1 tablespoon ketchup (optional)

1 tablespoon butter or ghee (optional)

Salt and pepper to taste

Spices (optional): chaat masala, chilli flakes, or oregano

3-4 tablespoon coriander leaves

Instructions:

Prepare the Filling:

Chopped vegetables.

Spread Condiments:

Spread green chutney or mayonnaise on one side of each roti (if using). Add ketchup if you like a tangy-sweet touch.

Layer the Vegetables:

Add a layer of the vegetables on roti, followed by tomato and onion slices.

Assemble the Sandwich.

Toast (Optional):

Heat a pan on medium heat. Spread a little butter or ghee on both sides of the sandwich and toast until golden brown.

Watch how to make Roti Sandwich recipe:

Serve:

Cut the sandwich into halves or quarters and serve with extra green chutney or ketchup.

Enjoy your roti sandwich as a light meal or snack!

Comments

Simple recipe for Bhogichi Bhaji

Bhogichi Bhaji is a traditional Maharashtrian dish prepared during the festival of Bhogi, which is celebrated a day before Makar Sankranti. This mixed vegetable curry is rich, nutritious, and made with seasonal vegetables and flavors. Here's the recipe: Ingredients: Vegetables: Drumsticks (moringa pods): 2, cut into 2-inch pieces Carrots: 1 medium, chopped Brinjals (small): 2-3, chopped Green peas: ½ cup Indian flat beans (Val papdi): ½ cup, chopped Valor beans (Indian Broad Beans): ½ cup Fresh chickpeas: ½ cup Lima beans (Pavta): ½ cup Potato: 1 medium, chopped Sweet potato: 1 medium, chopped (optional) Raw peanuts: ¼ cup (boiled or soaked) Apple Ber: 2-3, chopped Sesame seeds: 1 tablespoon (lightly roasted) Grated fresh coconut: ½ cup For the Tempering: Oil: 2 tablespoons Mustard seeds: 1 teaspoon Cumin seeds: 1 teaspoon Asafoetida (Hing): A pinch Curry leaves: 6-8 Garlic: 4-5 cloves, crushed Green chilies: 2-3, slit Spices: Turmeric powder: ½ teaspoon Red chili powd...

Simple recipe for Beetroot Idli

Beetroot Idli is a nutritious and colorful variation of the traditional South Indian idli. Here's how you can make it: Ingredients: Idli rice – 1 cup Urad dal (split black gram) – 1/4 cup Beetroot – 1 medium-sized (grated or finely chopped) Fenugreek seeds – 1/2 tsp (optional, for fermentation) Salt – to taste Water – as needed Oil – for greasing the idli molds Instructions: Soaking: Wash and soak the idli rice and urad dal separately for 4-6 hours or overnight. Optionally, soak the fenugreek seeds with the urad dal. Grinding: Drain the soaked rice and dal. In a blender or wet grinder, grind the rice to a slightly coarse batter (add water as needed). Then, grind the urad dal (and fenugreek seeds) to a smooth paste with some water. The dal batter should be soft and fluffy. Mixing: Combine the rice and dal batters in a large bowl. Add the grated beetroot to the batter and mix well. Add salt to taste and mix again. The beetroot will turn the batter a vibrant pink or red color. ...

Greens Special 🥕🫑🥦🥑🍒

Search This Blog