Description
Another option for a quick and tasty snack on the chef Sanjaya Thumm. Spicy, tangy, hot and hearty roll! Try!
Ingredients
-
Chicken egg
2 piece
-
Cheese
1 Tbsp
-
Butter
3 Tbsp
-
Pepper
0.5 piece
-
Carrots
0.5 piece
-
Onion
0.25 piece
-
Coriander
0.5 tsp
-
Cilantro
1 Tbsp
-
Black pepper
0.25 tsp
-
Vegetable oil
0.5 Tbsp
-
Salt
-
Flour
0.5 cup
-
Water
0.25 cup
Cooking
First let's make flatbread chapatti. To do this, sift flour, add septicku salt,1/2 tsp. vegetable oil and water. Knead the dough and let it rest 10 minutes
Rested roll out the dough into a pancake and bake on a dry pan until the appearance of brown spots on both sides. The prepared tortilla wrap in a towel and off to the side.
Now prepare the vegetables. Pepper cut into thin strips, carrots grate on a coarse grater, onion finely chop.
On a heated pan put 1.5 tbsp of butter, add a couple of drops of vegetable oil, peppers with carrots and onions, ground coriander and pepper and fry for 3-4 minutes on medium heat.
Then add to the vegetables grated cheese, chopped cilantro, add salt and keep on fire a few seconds until the cheese melts. Vegetables put in a bowl so the cheese doesn't burn to the pan.
Two eggs broken in a bowl, sprinkle with salt and lightly whisk.
On a hot pan put 1 tbsp butter, pour the beaten eggs and fry 2-3 minutes on low heat until egg mixture sets.
Egg sprinkle roasted vegetables with cheese.
Put on top of the cake chapatti, lightly press and keep on fire for about a minute. Add to the pan the remaining oil, flip the tortilla to other side and fry for another 1-2 minutes.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.