Crispy Roti Sandwich
Servings - 5
INGREDIENTS
Boiled red kidney beans - 400 grams
Low fat paneer - 120 grams
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Green chili - 1 teaspoon
Onions - 50 grams
Salt - 1/4 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Coriander - 2 tablespoons
Oil - 1 tablespoon
Chapati - 5
Green chutney - 50 grams
Tomato slices - 70 grams
Micro green - 2 tablespoons
Mozzarella cheese - 40 grams
Oil - for greasing
PREPARATION
1. In a bowl, add 400 grams boiled kidney beans and mash them using a food masher.
2. Add 120 grams low fat paneer, 1 teaspoon garlic, 1 teaspoon ginger, 1 teaspoon green chili, 50 grams onions, 1/4 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon chaat masala, and 2 tablespoons coriander. Mix well to combine.
3. Take a portion of the mixture and shape it into a tikki (patty).
4. Heat a greased pan over medium heat. Place the tikki on the pan and cook for 3–4 minutes. Flip gently and cook until golden brown and crispy on both sides. Drain it on absorbent paper.
5. Place a chapati on a board. Spread green chutney evenly over it. Place the cooked tikki in the center, top with tomato slices, micro greens, and mozzarella cheese.
6. Fold the chapati gently to form a sandwich(see video).
7. Place the folded sandwich on a greased pan. Cook for 2–3 minutes on each side, or until golden brown and crispy.
8. Remove from the pan and place on a board. Cut into halves.
9. Serve.