Don't waste last night's roti. Use these yum fillings and make a wrap instead
(Inputs from Chef Nilesh Dangwal and Chef Ajit Yadav of Weli Deli, at Taj Wellington Mews) —COORDINATED BY SONAL VED
CABBAGE AND BEAN ROLL
INGREDIENTS
100 gm cabbage (julienne), ½ tin baked beans, 4 garlic (chopped), 10 gm parsley (chopped), 5 gm pepper, salt to taste, tbs olive oil
METHOD
Heat olive oil in pan and sauté the garlic. Add cabbage and toss on a high flame for a few seconds. Add baked beans and season with salt, pepper and parsley. Roll in the chapatti and serve.
INGREDIENTS
100 gm cabbage (julienne), ½ tin baked beans, 4 garlic (chopped), 10 gm parsley (chopped), 5 gm pepper, salt to taste, tbs olive oil
METHOD
Heat olive oil in pan and sauté the garlic. Add cabbage and toss on a high flame for a few seconds. Add baked beans and season with salt, pepper and parsley. Roll in the chapatti and serve.
ROASTED PEPPER WITH HERBS
INGREDIENTS
1 capsicum (julienne), 1 red bell pepper (julienne), 1 yellow bell pepper (julienne), 5 gm rosemary, 10 gm fresh thyme, 10 gm parsley, salt and pepper to taste
METHOD
Mix the bell peppers with olive oil, salt and pepper. Place it in an oven for 10-15 minutes. Remove and sprinkle the herbs on the bell peppers. Wrap in a chapatti and serve.
INGREDIENTS
1 capsicum (julienne), 1 red bell pepper (julienne), 1 yellow bell pepper (julienne), 5 gm rosemary, 10 gm fresh thyme, 10 gm parsley, salt and pepper to taste
METHOD
Mix the bell peppers with olive oil, salt and pepper. Place it in an oven for 10-15 minutes. Remove and sprinkle the herbs on the bell peppers. Wrap in a chapatti and serve.
SAUTED CORN & SPINACH WITH CHEDDAR CHEESE
INGREDIENTS
100 gm American corn (boiled), ½ bunch spinach leaves (chopped), salt to taste, 100 gm cheddar cheese, 5 gm pepper powder
METHOD
Heat oil in a pan and sauté garlic. Add spinach and cook till it becomes soft. Mix corn and toss the mixture well. Season it with salt and pepper. Add cheese to the corn and spinach mix and let it melt. Roll in a chapatti and serve.
INGREDIENTS
100 gm American corn (boiled), ½ bunch spinach leaves (chopped), salt to taste, 100 gm cheddar cheese, 5 gm pepper powder
METHOD
Heat oil in a pan and sauté garlic. Add spinach and cook till it becomes soft. Mix corn and toss the mixture well. Season it with salt and pepper. Add cheese to the corn and spinach mix and let it melt. Roll in a chapatti and serve.
SCRAMBLED CHEESE ROLL
INGREDIENTS
100 gm paneer, 20 gm cheddar cheese, 1 onion and tomato ( both chopped), 10 gm coriander leaves, 5 gm turmeric powder, 10 gm red chilli powder, 10 gm garam masala powder, salt to taste, 1 tbsp olive oil
METHOD
Heat olive oil in non-stick pan. Add onions. Mix in tomatoes when onions turn golden brown. Add turmeric, red chilli powder, cheese and paneer. Season with salt and garam masala. Mix well. Garnish with coriander and wrap it in your chapatti. Serve.
INGREDIENTS
100 gm paneer, 20 gm cheddar cheese, 1 onion and tomato ( both chopped), 10 gm coriander leaves, 5 gm turmeric powder, 10 gm red chilli powder, 10 gm garam masala powder, salt to taste, 1 tbsp olive oil
METHOD
Heat olive oil in non-stick pan. Add onions. Mix in tomatoes when onions turn golden brown. Add turmeric, red chilli powder, cheese and paneer. Season with salt and garam masala. Mix well. Garnish with coriander and wrap it in your chapatti. Serve.
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