Roti Pockets Recipe with step by step photos and video recipe – is a very quick and oil free healthy recipe. These roti pockets can be served in supper or breakfast. The filling can be adjusted as per your choice.
This is an easy and quick meal using any left overs, vegetarian or non-vegetarian. Just make sure that there is no wet ingredient, or they will get soggy.
It is relaxing and healthy snacks that no one can ignore, especially kids. Roti Pockets is oil free recipe that you can make anytime.
By skipping onion, you can make this no onion – no garlic recipe.
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#Serving Suggestion: Serve these roti pockets as alone or with a cup of tea /coffee in the evening.
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RECIPE CARD :
Roti Pockets Recipe
Equipment
Ingredients
for dough :
- 1 cup whole wheat flour gehu ka aata or leftover roti
- 1/2 tsp salt
- 1/4 tsp ENO
- 1/4 cup + 2 tsp milk
for filling :
- 1/4 cup onion chopped
- 1/4 cup tomato chopped seedless
- 1/4 cup capsicum chopped
- 1/4 cup potato boiled and chopped
- 1/4 cup + 2 tsp milk
- 1/4 tsp black pepper powder
- Salt to taste
- 3 tbsp mayonnaise
- 2 green chilli chopped
Instructions
preparing and making the roti :
- Collect all the required ingredients.
- Take a bowl and add wheat flour into it.
- Then add salt and 1/4 tsp ENO.
- Add little by little milk and start kneading.
- Knead a soft pliable dough.
- Cover and keep aside for 15 minutes.
- After 15 minutes, make equal size balls out of the dough.
- Using a rolling pin, roll it like a small circle.
- Heat a tawa and when tawa is hot, transfer the rolled out roti onto the hot tawa.
- Cook from one side and flip.
- Cook from both the sides until evenly cooked and brown from both the sides.
- Fully cooked and puffed up roti is ready.
- Repeat the process with rest of the dough.
- Rotis are ready. Keep it aside.
preparing the filling :
- Take a bowl and add finely chopped onions, tomato, and capsicum.
- Add chopped and boiled potatoes.
- Then add salt and black pepper powder and chopped green chillies.
- Now add mayonnaise.
- Mix it well.
- Filling is ready. Keep it aside.
assembling roti pockets :
- Take one roti and cut it from the center.
- Take one half and open roti from one side and make a pocket.
- Stuff the prepared filling in the roti pocket.
- Prepare all the roti pockets like this.
- Garnish with some chopped coriander leaves.
- Serve as it is or with tomato ketchup.
Nutrition
How To Make Roti Pockets (Step By Step Instructions With Photos) :
preparing and making the roti :
1. Collect all the required ingredients.
2. Take a bowl and add wheat flour into it.
3. Then add salt and 1/4 tsp ENO.
4. Add little by little milk and start kneading.
5. Knead a soft pliable dough.
6. Cover and keep aside for 15 minutes.
7. After 15 minutes, make equal size balls out of the dough.
8. Using a rolling pin, roll it like a small circle.
9. Heat a tawa and when tawa is hot, transfer the rolled out roti onto the hot tawa.
10. Cook from one side and flip.
11. Cook from both the sides until evenly cooked and brown from both the sides.
12. Fully cooked and puffed up roti is ready.
13. Repeat the process with rest of the dough.
14. Rotis are ready. Keep it aside.
preparing the filling :
1. Take a bowl and add finely chopped onions, tomato, and capsicum.
2. Add chopped and boiled potatoes.
3. Then add salt and black pepper powder and chopped green chillies.
4. Now add mayonnaise.
5. Mix it well.
6. Filling is ready. Keep it aside.
assembling roti pockets :
1. Take one roti and cut it from the center.
2. Take one half and open roti from one side and make a pocket.
3. Stuff the prepared filling in the roti pocket.
4. Prepare all the roti pockets like this.
5. Garnish with some chopped coriander leaves.
6. Serve as it is or with tomato ketchup.
finally, do check my recipes collection like snacks recipe collection, further, do not forget to visit my other recipes like,
- Indian macaroni pasta recipe | evening snack
- besan bread toast recipe | tea time snack
- Spicy & tangy bhel recipe | dry bhel
- Veg mayo sandwich recipe |Kids Snack
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One reply on “Roti Pockets Recipe”
Superb recipe, I like it