Wedgy Roll | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

These cheese whole wheat flour rolls are filled with crisp baked potato wedges - Win win situation!

WEDGY ROLL

Ingredients

4 medium potatoes, peeled and cut into wedges
4 whole wheat flour rotis
Salt to taste
¼ cup refined flour (maida)
Crushed black peppercorns to taste
Oil for greasing and drizzling
1½ teaspoons red chilli flakes
1 teaspoon dried mixed herbs
½ teaspoon chaat masala
Cream cheese for spreading
Tomato ketchup for spreading
¼ cup grated processed cheese

Method

1. Preheat oven to 200̊ C.
2. Heat some water in a deep non-stick pan. Add salt and bring water to boil. Add potato wedges and par-boil the potatoes for 1-2 minutes. Place a strainer on a bowl and drain the potato wedges. Set aside to cool.
3. Pat-dry the wedges on an absorbent paper.
4. Take flour on a plate. Add crushed peppercorns and salt and mix well. Coat the par-boiled wedges with the flour mixture.
5. Grease a baking tray with some oil, arrange the prepared wedges and drizzle some oil on top of wedges.
6. Put the tray into the preheated oven and bake for 15-20 minutes. Remove from oven and transfer on a plate.
7. Sprinkle chilli flakes, dried mixed herbs and chaat masala and mix well.
8. Spread some cream cheese and tomato ketchup on each roti. Place few baked potato wedges in the center and put some cheese on top and roll.
9. Wrap each roll with aluminium foil and serve.

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