INGREDIENTS

Oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1 bunch of fenugreek leaves (methi), finely chopped
2 boiled potatoes, cut into cubes
1 teaspoon coriander powder
1 teaspoon chaat masala
A pinch of red chilli powder
Salt to taste
2 tablespoon Bhu Fresh Tomato Ketchup
1 tablespoon chopped coriander
6 fresh rotis
2 capsicums, sliced
2 onions, sliced

METHOD

• Heat the oil in a kadhai and add mustard seeds and cumin seeds. When they begin to splutter, add the ginger-garlic paste and sauté for 1 minute.
• Add the chopped fenugreek leaves and cook for another minute.
• Add the potatoes, coriander powder, chaat masala, chilli powder and salt and mix well.
• Add Bhu Fresh Tomato Ketchup and chopped coriander and fry for 2 minutes.
• Spread some potato mixture on each roti and arrange sliced capsicums and onions on top.
• Fold the roti up from the bottom and then fold in the sides to enclose the filling.
• Bhu Aloo Methi Roll is your favourite vegetable wrapped in a warm roti for a handy snack.