Roti Sandwich Bites

Thanks to Harini and her friend, these roti bites have become a favorite tea time snack at my household. I usually freeze the extra rotis I make and this recipe has come handy in the recent times to convert them into a quick, guilt-free and chatpata snack during evenings. This also works when you are not in a mood to cook a side dish for rotis.
I used some left over green pea rotis when I first tried these. I had added the green pea stuffing directly to wheat flour to make rotis. I only added salt and some chili powder to chickpea flour paste as these rotis were spicy on their own. 

Ingredients:
4 rotis (Tortillas can be substituted.)
3/4 to 1 cup chickpea flour 
Salt to taste
Chili powder to taste
1 small carrot, grated

Other Optional ingredients that can be used:
Onion powder
Garlic powder
Chaat masala
Mint / Kasuri Methi
Carom Seeds / Cumin Seeds


Method:
* Combine chickpea flour, salt and the spices that are going to be used in a mixing bowl. Next add water and mix with a spatula to make a thick, spreadable paste. Finally add the grated carrots and mix.
* Heat a griddle / non stick shallow pan and spray it with about a  tsp of oil.
* Spread the chickpea flour paste thinly on one side of the roti and place the paste side down on the hot griddle. 
* Turn the stove to medium flame and let it cook and turn golden brown. In the mean time, apply the paste on the topside of the roti.
* When the bottom side of the roti is cooked, lift the roti with a flat spatula and spray again the griddle with a little amount of oil. Now flip the roti and cook until the other side is cooked as well.
* Repeat the steps with the remaining rotis. Cut into wedges and serve warm with ketchup / sauce. 

Check what other marathoners are cooking during BM #45. 

Comments