Roti John Recipe by Bethica Das
Cooking Instructions 1 Stuffing - Heat oil in a pan and add the onion, ginger, garlic and green chilies. Saute till they turn light brown. 2 Add the mince, sambal paste and all the powdered spices. Stir fry till well cooked. Switch off the flame and mix it with the beaten egg, a pinch each of salt and pepper. 3 Heat a pan and toast the buns (cut through lengthwise, but still intact). Keep aside. In the same pan heat 1 tsp. oil and pour in half of the egg-mince mix. 4 Place an open faced bun over the top and press it gently with the spatula. 5 Tuck in the omelette and when one side is done, gently flip it over & toast the other side too. 6 Garnish with tomato sauce, spring onions and coriander leaves. 1 Stuffing - Heat oil in a pan and add the onion, ginger, garlic and green chilies. Saute till they turn light brown. 1 Stuffing - Heat oil in a pan and add the onion, ginger, garlic and green chilies. Saute till they turn light brown. 2 Add the mince, sambal paste and all the powdered spices. Stir fry till well cooked. Switch off the flame and mix it with the beaten egg, a pinch each of salt and pepper. 2 Add the mince, sambal paste and all the powdered spices. Stir fry till well cooked. Switch off the flame and mix it with the beaten egg, a pinch each of salt and pepper. 3 Heat a pan and toast the buns (cut through lengthwise, but still intact). Keep aside. In the same pan heat 1 tsp. oil and pour in half of the egg-mince mix. 3 Heat a pan and toast the buns (cut through lengthwise, but still intact). Keep aside. In the same pan heat 1 tsp. oil and pour in half of the egg-mince mix. 4 Place an open faced bun over the top and press it gently with the spatula. 4 Place an open faced bun over the top and press it gently with the spatula. 5 Tuck in the omelette and when one side is done, gently flip it over & toast the other side too. 5 Tuck in the omelette and when one side is done, gently flip it over & toast the other side too. 6 Garnish with tomato sauce, spring onions and coriander leaves. 6 Garnish with tomato sauce, spring onions and coriander leaves. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Emily’s Easy Chicken Shawarma Meat Pies (easy method!) Cafe’s Pancake Instant Pot Rotisserie Chicken Pineapple Chicken Teriyaki Emily’s Easy Chicken Shawarma Meat Pies (easy method!) Cafe’s Pancake Instant Pot Rotisserie Chicken Pineapple Chicken Teriyaki Alu matar (with poppy seeds gravy) Surati undhiyu Sprout dosa Green chane and Spinach soup Spinach Raita Irish potatoes Moong dal and vegetable idly Chana dal seekh kebab in beet wrap Palak paneer Mix sauce (Pink)pasta Alu matar (with poppy seeds gravy) Surati undhiyu Sprout dosa Green chane and Spinach soup Spinach Raita Irish potatoes Moong dal and vegetable idly Chana dal seekh kebab in beet wrap Palak paneer Mix sauce (Pink)pasta