Roti Parcel is a easy recipe with a thin soft roti stuffed . Rotis wrapped with healthy yet yummy fillings that does not repeat for a week. Usually loved by children, these wraps sure does excite adults as well ...
Ingredients
250 grams whole wheat flour (atta) dough
2 medium raw bananas, peeled
1 tablespoon oil + for deep-frying
Whole wheat flour (atta) for dusting
1 teaspoon mustard seeds
1 teaspoon cumin seeds (jeera)
½ teaspoon fennel seeds(saunf)
1 teaspoon white sesame seeds
2-3 dried red chillies, chopped
1 teaspoon finely chopped green chillies
¼ teaspoon asafoetida
5-6 curry leaves
½ teaspoon turmeric powder
1½ teaspoons red chilli powder
½ teaspoon garam masala powder
½ teaspoon dried ginger powder
Salt to taste
1 teaspoon methi sambhara
1 tablespoon date- tamarind chutney
1 tablespoon chopped fresh coriander leaves
3 tablespoons gram flour (besan)
3 tablespoons soya flour
2-3 tablespoons refined flour slurry
Tomato ketchup for serving
Method
Heat sufficient oil in a kadai.
Cut raw bananas into small pieces and deep-fry in hot oil till golden brown and crisp.
Drain on absorbent paper and cool.
Divide the dough into large equal portions and roll out into thin discs, dusting with some wheat flour.
Cut each disc into roundels using a large size cookie cutter.
Heat a non-stick tawa and roast the roundels from both sides till ¾th done.
To prepare stuffing,
heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let it splutter. Add cumin seeds and sauté till it changes colour. Add fennel seeds, white sesame seeds, dried red chillies, green chillies and asafeotida and sauté for 30 seconds.
Add fried bananas and mix. Add curry leaves and let it crackle. Add ¼ teaspoon turmeric powder, 1 teaspoon chilli powder, garam masala powder, dried ginger powder, salt, methi sambhara and date-tamarind chutney and mix well. Add 1-2 tablespoons water, mix and cook for 1-2 minutes. Mash the mixture, add coriander leaves and mix well. Transfer in a bowl and cool. Mix together gram flour, soya flour, remaining turmeric powder, remaining chilli powder and salt in some water to make a thick batter. Put a small portion of stuffing in the center of each roasted roundels, apply some slurry on the edges, fold and seal to shape into parcels. Dip each parcel in the batter and deep-fry in hot oil till golden brown and crisp. Drain on absorbent paper.
Serve hot with tomato ketchup.
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