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5 from 1 vote
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Roti+Pizza makes Rotzza, a super delicious quesadilla style snack to fix those hunger pangs!

Course: Snack
Cuisine: Indian
Servings: 3
Author: Shireen Sequeira @ www.ruchikrandhap.com
  • For the dough
  • 1 cup whole wheat flour
  • 1 few drops of oil
  • 1/2 cup or less water
  • salt to taste
  • For the filling
  • 1 cup crumbled paneer
  • 1 med-big onion finely chopped
  • 3 fat cloves of garlic minced
  • 2 medium sized tomatoes
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon cumin powder
  • 1-2 teaspoons tomato paste/puree store bought
  • 2 tablespoons oil
  • To garnish
  • 1/2 cup (or more) grated cheddar cheese
  • 1/4 cup chopped fresh coriander
  • 1-2 teaspoons butter salted or unsalted
  1. Place the tomatoes in a small saucepan and cover them with water. Bring to a boil and allow them to blanch for 7-8 minutes. Then transfer into a bowl of cold water and when cool enough to handle, peel and mash them to an almost smooth puree like consistency.

  2. While the tomatoes are blanching, prepare the dough by placing the whole wheat flour in a wide, flat bowl. Sprinkle some salt & drizzle a little oil. Using a little water at a time, knead the dough till it is soft & pliable. Cover the dough ball with another bowl and allow it to rest for 15-20 mins

  3. Heat oil in a heavy based wok/pan and add the chopped garlic, fry them for a few seconds before adding the chopped onions. Let them fry till translucent (pale pink), then add in the freshly prepared tomato puree. Add salt to taste and reduce the heat and fry until the oil begins to separate. Add the tomato paste (store bought) too and fry for a few seconds

  4. On a low heat, add the red chilli & cumin powders and fry for a few seconds, then add the crumbled paneer and mix gently. Add the chopped coriander and turn off the heat. Keep this mixture aside

  5. Prepare the roti/chapati by pinching out gooseberry (amla) sized portions of the dough. Roll one portion between your balms till smooth and crack-free. Flatten the ball slightly to make a patty. Dust some flour on the rolling board and roll out into a small palm sized (approx diameter of 4 or 5 inches). Make 2 of these per rotzza. Each rotzza can be then cut into 4 parts but ideally 1 rottza easily serves 1 adult

  6. On a heated tawa/skillet fry both the chapathis on both sides. Keep one aside. Drizzle some oil around the one that is still on the skillet. Reduce the heat. Place the prepared filling over it leaving a small gap around the edges. Top up with grated cheese and chopped coriander. Cover with the second chapati and press it down gently with your palm to help it become compact.

  7. With one palm still on the rotzza, with your other hand flip it gently using a spatula and let it fry on the other side as well for another 15-20 seconds. Then gently move it onto a clean, flat surface/chopping board and cut it into 4 parts using a sharp (preferably not serrated) knife. Serve immediately with or without ketchup.