Trio Roti Parcels

Yet another amazing way to use your leftover roti. These crispy Trio Roti Parcels are a quick hunger solution for you and your family. #HappyCookingToYou

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  • Pani (Water) 1 Cup
  • Gajar (Carrots) cubes ½ Cup
  • Matar (Peas) ½ Cup
  • Bund gobhi (Cabbage) 1 Cup
  • Aloo (Potatoes) cubes ½ kg
  • Pani (Water) 1 Cup
  • Makhan (Butter) 3 tbs
  • Lehsan (Garlic) crushed 1 tbs
  • Hara dhania (Fresh coriander) chopped 2 tbs
  • Kali mirch (Black pepper) crushed 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Shimla mirch (Capsicum) small cubes ½ Cup
  • Lal mirch (Red chili) crushed 1 tsp
  • Onion powder ½ tsp
  • Zeera (Cumin seeds) roasted & crushed 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Leftover tortillas/Roti
  • Cooking oil for frying


In saucepan,add water and bring it to boil.

Add carrots,peas and bring it to boil,cover and boil for 4 minutes.

Add cabbage and boil for 1 minute then strain & let it cool.

In saucepan,add potatoes,water and bring it to boil,cover and steam cook for 15-20 minutes or until tender and mash well.

Add butter,garlic and mix well.

Add fresh coriander,black pepper crushed,salt and mix until well combined & side aside.

In bowl,add boiled vegetables,capsicum,red chili crushed,onion powder,cumin seeds,salt and mix well.

Take leftover tortillas or roti and place over one another,add potato filling and spread in triangle shape.

Add vegetable filling and fold tortillas/roti to make a triangle and seal with the help of potato filling (makes 2).

On griddle,add cooking oil and fry paratha from both sides until golden brown.

Recipe By: Seema Hanif

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