Recipe details
Ingredients –
1. Corn 1
2. Paneer/ cottage cheese 60-80 gm
3. Green onions/ spring onions 2-3 finely chopped
4. Salt to taste
5. Black pepper powder 1 tsp
6. roasted cumin powder 1 tsp
7. Lemon juice 1/2 tbsp
8. Salsa dip
To make pulse blend 2 tomatoes 1 onion handful of parsley with salt, black pepper powder, cumin powder ,lemon juice and pinch of sugar. Add a tbsp of tomato ketchup(optional).
Recipe –
1. Roast the corn on direct flame. Set it aside to cool and then cut the kernels out from the cob.
2. Mix all other ingredients with the corn kernels and keep aside.
3. Place 2-3 tbsp of this mix on a roti, fold over and secure it over toothpick.
4. Cook this roti wrap on a flat pan or tawa until golden from both sides.
5. Serve it with parsley yogurt dip.
For parsley yougurt dip-
Blend a cup of yogurt with a handful of parsley, 1 garlic clove, salt, pepper, lemon juice and olive oil 1 tbsp