Stuffed Roti - Leftover Roti Recipe | Pizza Paratha | Cheese Paratha | Indian Breakfast Recipe

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides a plant-based protein option, while canned beans are economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat choice.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste.

green bell pepper

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Zucchini offers a similar texture and flavor.

Break the egg and beat it properly with a fork.

Season the beaten egg with salt and black pepper powder; mix well.

Heat about 1 tablespoon of oil in a frying pan.

Once the oil is hot, add 1 roti to the pan.

Cook the roti on one side, then add half of the beaten egg on top, ensuring it doesn't spill out.

Add chopped onion, chopped capsicum, chopped tomatoes, sweet corn (optional), and a pinch of red chilli flakes on top of the egg.

Grate the processed cheese cube over the toppings, adding as much cheese as desired.

Add the remaining half of the beaten egg on top to help bind the second roti.

Place the second roti on top of the first and press down gently.

Carefully flip the stuffed roti to cook on both sides until the egg is fully cooked and the cheese has melted.

Optionally, add more oil while cooking.

Cover the pan with a lid and let it cook for 2 minutes to help the cheese melt.

Check if it's properly cooked, then switch off the induction.

Transfer the stuffed roti to a plate and garnish with red chilli flakes.

Serve with sweet chilli sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens