Spinach Corn Cheese Roti

To make the salad

• To the finely shredded cabbage add the black peppercorn powder, salt and olive oil.

To make the filling

• Heat 1 tablespoon of oil in a pan
• Swirl the pan to make sure the oil is evenly distributed
• Once the oil is heated add the onions and stir

• TIP: Add a pinch of salt to remove the moisture from the onions
• Add 1 tablespoon of tomato puree
• Add 1/2 cup of corn and mix all the ingredients well
• TIP: Seasoning at regular intervals, ensures the dish has well balanced flavours
• Add the spinach and stir well
• Add 2 tablespoons of pudina chutney
• add 2 tablespoons of fried onions and mix well
• Place 2 rotis on a flat surface and add a large helping of spinach corn on the roti
• Add one generous helping of the cabbage salad
• Sprinkle grated cheese on the filling
• roll the roti with the filling
• fasten the roll with the toothpick so that it stays intact

TIP

In the spinach paste after 4-5 minutes add caramelized onions last. Taste and season.