Ingredients Jump to Instructions ↓

  1. 1 tbsp butter

  2. 2 cups peeled and parboiled potato wedges

  3. 1/2 cup capsicum strips

  4. 1/2 cup blanched baby corn strips

  5. 1 tsp dry red chilli flakes (paprika)

  6. 1/2 tsp dried oregano salt to taste For The Olive Cream Cheese Sauce

  7. 1/2 cup grated paneer

  8. 1 tbsp fresh cream

  9. 2 tbsp cheese spread

  10. 6 to 8 black olives , deseeded and chopped

  11. 1 tbsp chopped celery salt to taste To Be Mixed Together Into A Spiced Mayonnaise

  12. 1/2 cup mayonnaise

  13. 2 tsp tomato ketchup

  14. 4 tbsp finely chopped onions

  15. 2 tsp finely chopped green chillies

  16. 1/2 tsp mustard (rai / sarson) powder

  17. 3 tbsp milk salt to taste Other Ingredients

  18. 1 cup grated carrot salt to taste

  19. 4 spinach rotis

  20. 2 cups roughly torn lettuce

Instructions Jump to Ingredients ↑

  1. Heat the butter in a broad non-stick pan, add the potatoes and sauté on a medium flame for 2 minutes or till the sides turn golden brown in colour from all sides. Add the capsicum and sauté on a medium flame for another minute. Add baby corn, chilli flakes, oregano and salt and sauté for another minute. Keep aside. Combine the paneer, fresh cream and cheese spread in a bowl and mix well till it is smooth and creamy. Add all the remaining ingredients, mix well and refrigerate for at least an hour. Combine the carrots and salt in a bowl, mix well and keep aside. Place a roti on a clean dry surface and arrange ½ cup of lettuce in a row in the centre on the roti. Spread ¼th of the olive cream cheese sauce over the lettuce. Arrange ¼th of the potato wedge mixture and ¼th of the carrots over it. Finally spread ¼th of the spiced mayonnaise over it and roll it up tightly. Repeat with the remaining ingredients to make 3 more rolls. Wrap a tissue paper around each roll and serve immediately.


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