Salsa Parantha

Salsa Parantha


8 rotis, 1 cup grated cheese, 1 tbsp cumin powder, 1 tsp red chilli powder, ¼ cup mix vegetables (tomato, onion, green chilli, bell pepper and coriander) (all finely chopped), black salt to taste, oil for roasting

For serving: Weikfield Tomato Ketchup and Weikfield Mango Mint Sauce


  • Heat the rotis on a hot pan.
  • Remove from heat and spread the grated cheese and mix vegetables on a roti.
  • Sprinkle red chilli powder, cumin powder and black salt and top it with another roti and press the sides to seal.
  • Roast the paratha on a hot pan, adding little oil.
  • Cook till the cheese melts.
  • Serve with Weikfield Tomato Ketchup and Weikfield Mango Mint Sauce.
Picture & Recipe Courtesy: Meri Saheli

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