Do you want to reduce evening hunger pangs? Turn leftover rotis from lunch into delicious corn tacos. Tap to read the recipe!
Ingredients
3-4 medium-boiled potatoes, two tablespoons of coriander leaves, half a cup boiled sweet corn, salt to taste, a teaspoon chaat masala, a teaspoon of chilli flakes, half a teaspoon oregano, half a cup paneer, half a cup mozzarella cheese, a tablespoon tomato and mint sauce, and one tablespoon of oil or ghee.
Make potato stuffing
Add boiled potatoes, coriander leaves, sweet corn, mozzarella cheese, and cottage cheese (paneer).
Add spices Add salt, chaat masala, chilli flakes, oregano, and salt. Mix it well with potatoes to create the filling.
Cook roti
Take leftover roti or uncooked roti and apply tomato sauce, mint sauce, and paneer. Spread it well and place it on a plate.
Assemble the taco
Add mozzarella cheese on one side and the prepared potato stuffing on the other side. Top this with oregano and chilli flakes.
Cook the taco
Heat ghee in a pan and grill the taco on it. Cook it for 2-3 minutes until the cheese is melted and the taco is golden brown and crispy from both sides.
Information credits
This information is taken from the chef Sanjeev Kapoor's official YouTube channel, Sanjeev Kapoor Khazana.