Roti sandwich. From breakfast to snack and delicious dinners, customize your way to perfectly crispy and cheesy sandwiches that’s apt for any time of the day. Check out these two amazing recipes to transform your humble sandwich into a work of art. Guaranteed to blow your mind!
I always turn to the humble sandwich when I’m in need of a delicious yet quick and easy lunch, dinner, or even breakfast. However, when you have time, there’s a simple way to up your game and make incredible sandwiches for your loved ones.
Enter roti sandwich. It’s all about your favorite filling encased in a crispy and flaky layer of roti. Sandwiches are generally well-known for their highly customizable feature, and these roti sandwiches clearly fit into that category. Surprise: you can even transform your leftover rotis into these delicious sandwiches. However, for that crispy texture, you’ll need to make roti from scratch. Believe me, biting into those flaky layers of roti is pure bliss.
Making rotis for this sandwich is a no-brainer. The recipe is inspired from murtabak, delectable parcels of minced meat or vegetables. Well, why do you want to make roti from scratch, you ask? As I mentioned, just for that flaky outer layer very similar to puff pastry.
I like to keep the recipe simple with a basic mixture of flour, oil (butter or ghee), lukewarm water and a light touch of salt. The secret to flaky roti? Rub oil into the flour until you get breadcrumbs-like texture. Use your fingers to work the magic. This simple technique creates incredibly flaky layer of roti that you won’t be able to resist.
Use lukewarm water to bring the flour together and make the soft dough. Once the dough is ready, spread a little oil on top, cover, and let it rest for about 10 minutes.
2 delicious fillings
Now, let’s talk about the two simple filling ideas that make this roti sandwich extra special – breakfast egg and spicy vegetable. With the vegetable filling, you’ll need to make it beforehand and let it cool down completely before adding to the rotis.
Before you make the sandwiches, roll out small dough balls as thin as possible, and transfer to an oiled pan. Place the vegetable filling in the center, sprinkle with plenty of cheese, and fold over from all four sides. Flip over and cook both sides of roti.
To make the breakfast egg roti sandwich, break an egg onto the roti, top with coriander leaves and cheese, fold and flip to cook both sides. The technique is super simple, make sure you watch the recipe video for the details.
And done. Beautifully crispy roti sandwich for your breakfast or lunch!
More filling ideas
- Keema
- Leftover rotisserie chicken
- Your favorite pizza toppings
- Simple tomato and basil with lots of cheese
- Your favorite pesto
- Ham and egg
- Nutella for dessert roti sandwich
And the list goes on and on...
Roti Sandwich - 2 Ways | Video
Ingredients
Roti:
- 2 cups all purpose flour plain flour
- 2 tablespoons oil or butter or ghee
- Lukewarm water
- Oil to roll out and cook rotis
- Salt to taste
Egg roti sandwich:
- 5 eggs
- 5 tablespoons coriander cilantro leaves
- 1 cup grated parmesan
- Red pepper chili flakes (optional)
- Salt to taste
Vegetable roti sandwich:
- 1 tablespoon oil
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground cumin cumin powder
- 2 teaspoons garam masala
- ½ teaspoon red chili powder
- 1 cup chopped vegetables potatoes, carrots and green peas
- 2 tablespoons chopped coriander cilantro leaves
- ½ teaspoon chat masala
- 1 cup grated parmesan
To serve:
- Mint chutney optional
- Tomato sauce ketchup (optional)
Instructions
Make roti dough:
- Place flour and oil in a large bowl. Using fingertips, rub oil into flour until it resembles breadcrumbs. Season with salt. Add lukewarm water to make soft dough. Shape into a large ball. Keep it aside, covered, for about 10-15 minutes.
Vegetable filling:
- Heat oil in a large frying pan over medium heat. Add ground turmeric, ground cumin, garam masala and red chili powder. Sauté, stirring, for few seconds. Add vegetables. Stir to coat in spices. Cook, stirring occasionally, for 4-5 minutes or until the vegetables are tender. Add chopped coriander (cilantro) leaves and chat masala. Stir to combine. Sauté, stirring, for 1-2 minutes. Remove from heat. Leave to cool completely.
Vegetable roti sandwich:
- Make 10 balls out of the dough. Set aside 5 balls to make egg roti sandwich. Roll out 5 balls as thin as possible. Place them (one at a time) on a hot pan brushed with oil. Top with ¼ cup vegetable filling and 3 tablespoons grated parmesan. Fold over from all the four sides. Press down gently. When one side of sandwich is cooked, flip over and cook the other side. Repeat with the remaining rotis.
Egg roti sandwich:
- Roll out the balls as thin as possible. Place one roti on a hot pan brushed with oil. Break an egg onto the roti. Spread the egg on the roti. When it starts to set, sprinkle with chopped coriander (cilantro) leaves and 3 tablespoons grated parmesan. Season with salt. Fold over and press down gently. When one side is cooked, flip over and cook the other side. Repeat with the remaining rotis.
To serve:
- Cut sandwiches in halves. Serve with your favorite dip.
Video
Notes
Nutrition
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