Name: Tandoori Egg n Cheese Roti recipe by Sana Tungekar at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 500 grams Wheat flour; 2 boiled eggs; 1 cube Amul processed cheese; Salt to taste; 1/4 tspn pepper; A bit of paprika; Oil to grease; Corriander chopped; Cole slaw (shredded cabbage carrots mixed well in Mayo plain or flavoured)

ABOUT Tandoori Egg n Cheese Roti RECIPE

My Favourite Tandoori Roti made in Cooker. I made a mix of boiled egg and cheese stuffing ,and baked these in a pressure cooker without lid, using it as oven .Served with dry chicken kheema & some cole slaw too on top.

Ingredients Serving: 2

500 grams Wheat flour
2 boiled eggs
1 cube Amul processed cheese
Salt to taste
1/4 tspn pepper
A bit of paprika
Oil to grease
Corriander chopped
Cole slaw (shredded cabbage carrots mixed well in Mayo plain or flavoured)

Instructions

Knead the flour firm with a little salt ,make portions . keep aside
Boil 2 eggs cool and peel.
Now chop eggs randomly with crushing effect and grate cheese cube on this.
Now mix the egg and cheese well and fill in the flour portions
Close well and keep aside
Now heat the cooker on high flame.
Grease PALMS a little and pat the stuffed portions lightly betwèen palms.and spread to small roti size
Wet fingers a little and apply to the side that will stick the stuffed roti to the hot cooker
Carefully paste the stuffed roti in the hot cooker
Now put flame on high and turn cooker upside down to let the flame Cook the rotis inside checking if done
Remove carefully serve hot with chicken kheema or Cole slaw as shown
Enjoy Egg and cheese stuffed tandoori roti at home

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