Roti Lasagna by @chieffoodieofficer

30 min

4 servings

🥙

8

Roti

🧈

30 ml

Butter

🧅

75 g

Onions

🧄

5 ml

Ginger garlic paste

🫑

35 g

Capsicum

🍅

45 g

Tomato

🧂

3 g

Salt

🫙

1 tsp

Haldi

🌶️

4 g

Red chilly powder

🫙

1 tsp

Jeera powder

🫙

2 g

Coriander powder

🧂

9 g

Pav bhaji masala

💧

60 ml

Water

🌿

8 g

Coriander

🧀

60 g

Cheese

  1. Chop
    • onion
    • capsicum
    • tomato

    Finely chop the onion, capsicum, tomato, and fresh coriander.

  2. Melt
    • butter
    • onion

    Melt the butter in a pan over medium heat. Sauté the onion for 2 minutes until softened.

  3. Add
    • ginger garlic paste

    Add the ginger garlic paste and cook for 30 seconds until fragrant.

  4. Add
    • capsicum
    • tomato

    Add the capsicum and tomato. Cook for 2 minutes until the tomato begins to soften.

  5. Add
    • salt
    • Coriander powder
    • Onions

    Add salt, turmeric powder, red chilly powder, cumin powder, coriander powder, and pav bhaji masala. Stir until the vegetables are evenly coated.

  6. Pour
    • water
    • fresh coriander
    • Pav bhaji masala

    Pour in the water and add half of the fresh coriander. Cook for 2 minutes to make a thick masala.

  7. Place
    • roti
    • Pav bhaji masala

    Place 1 roti in the pan and coat it thoroughly with masala. Spread a small amount of masala over its top.

  8. Layer
    • roti
    • Pav bhaji masala

    Repeat the roti-and-masala layers with the remaining 7 rotis. Keep the stack in the pan over low heat.

  9. Grate
    • cheese
    • fresh coriander

    Grate or sprinkle the cheese over the top layer. Scatter the remaining fresh coriander over the cheese.

  10. Cook
    • cheese

    Cover the pan and cook on low heat for 3 minutes. Serve when the cheese has melted.

Roti Lasagna by @chieffoodieofficer

30 min

4 servings

🥙

8

Roti

🧈

30 ml

Butter

🧅

75 g

Onions

🧄

5 ml

Ginger garlic paste

🫑

35 g

Capsicum

🍅

45 g

Tomato

🧂

3 g

Salt

🫙

1 tsp

Haldi

🌶️

4 g

Red chilly powder

🫙

1 tsp

Jeera powder

🫙

2 g

Coriander powder

🧂

9 g

Pav bhaji masala

💧

60 ml

Water

🌿

8 g

Coriander

🧀

60 g

Cheese

Preparation Steps

  1. Step 1/10

    Finely chop the onion, capsicum, tomato, and fresh coriander.

    🧅onion
    🫑capsicum
    🍅tomato
    🌿fresh coriander
    🔪knife
    🪵cutting board

  2. Step 2/10

    Melt the butter in a pan over medium heat. Sauté the onion for 2 minutes until softened.

    🧈butter
    🧅onion
    🥄spatula

  3. Step 3/10

    Add the ginger garlic paste and cook for 30 seconds until fragrant.

    🧄ginger garlic paste
    🥄spatula

  4. Step 4/10

    Add the capsicum and tomato. Cook for 2 minutes until the tomato begins to soften.

    🫑capsicum
    🍅tomato
    🥄spatula

  5. Step 5/10

    Add salt, turmeric powder, red chilly powder, cumin powder, coriander powder, and pav bhaji masala. Stir until the vegetables are evenly coated.

    🧂salt
    🫙turmeric powder
    🌶️red chilly powder
    🫙cumin powder
    🫙coriander powder
    🧂pav bhaji masala
    🥄measuring spoons
    🥄spatula

  6. Step 6/10

    Pour in the water and add half of the fresh coriander. Cook for 2 minutes to make a thick masala.

    💧water
    🌿fresh coriander
    🥄measuring cups
    🥄spatula

  7. Step 7/10

    Place 1 roti in the pan and coat it thoroughly with masala. Spread a small amount of masala over its top.

    🥙roti
    🥄spatula

  8. Step 8/10

    Repeat the roti-and-masala layers with the remaining 7 rotis. Keep the stack in the pan over low heat.

    🥙roti
    🥄spatula

  9. Step 9/10

    Grate or sprinkle the cheese over the top layer. Scatter the remaining fresh coriander over the cheese.

    🧀cheese
    🌿fresh coriander
    🧀grater

  10. Step 10/10

    Cover the pan and cook on low heat for 3 minutes. Serve when the cheese has melted.

    🧀cheese

Composition

Ingredients

Types

Grains, Dairy, Vegetables, Seasonings, Spices, Water

Ingredients

Roti, Butter, Onions, Ginger garlic paste, Capsicum, Tomato, Salt, Haldi, Red chilly powder, Jeera powder, Coriander powder, Pav bhaji masala, Water, Coriander, Cheese

Notes

Roti (8 to 9 pieces, leftover), Ginger garlic paste (amount not given), Capsicum (chopped), Tomato (chopped), Salt (as per taste), Haldi (turmeric), Water (a little, added with the masala), Coriander (as per taste, fresh)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

390 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 49g, Fat: 16g, Fiber: 6g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 210mg, Iron: 3mg, Potassium: 320mg, Sodium: 610mg

Vitamins

Vitamin A: 170mcg, Vitamin C: 24mg, Vitamin K: 18mcg, Folate: 42mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

knife, cutting board, measuring spoons, measuring cups, spatula, grater

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack

Occasions

Breakfast, Lunch, Dinner, Tea Time

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Soft, Cheesy, Saucy

Flavors

Spicy, Savory, Tangy, Buttery, Aromatic

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 30 days (Wrap portions tightly,Reheat until piping hot)