Chana Cheese Roti Turnover

Ingredients

• 1½ cups chickpeas (kabuli chane), soaked overnight, drained and boiled with salt and drained
• 2-3 tablespoons oil + to drizzle
• 1 tablespoon grated ginger
• 1 large onion, finely chopped 
• 1 small green capsicum, finely chopped
• 1½ teaspoons red chilli powder + to sprinkle
• ½ teaspoon turmeric powder
• 1½ tablespoons coriander powder
• Salt to taste
• ½ bunch fresh coriander leaves
• 4 whole wheat tortillas or rotis 
• Chana jor garam as required
• Cheese cubes as required
• Ginger strips for garnish
• Fresh mint sprigs for garnish

Method 

1. Heat oil in a non-stick pan, add ginger and sauté till raw flavour goes away.
2. Add onion and sauté till it turns golden brown. Add capsicum and sauté for 1 minute. Add chickpeas, red chilli powder, turmeric powder, coriander powder and salt. Mix well. Crush the chickpeas slightly with a masher.
3. Transfer the mixture into a bowl.
4. Chop coriander leaves and add to the chickpea mixture and mix well. Allow the mixture to cool down.  
5. Keep each roti on the worktop, place some mixture on one side, place chana jor garam and cheese cubes on top. Fold the roti into half. 
6. Heat a non-stick tawa, place the folded rotis on it, drizzle some oil all around and cook on medium heat till the underside becomes crisp. Turnover and cook till the other side becomes evenly golden and the cheese melts.
7. Cut into half and transfer on a serving plate.  Sprinkle some red chilli powder, crush some chana jor garam and sprinkle on top. 
8. Serve hot, garnished with ginger strips and mint sprigs.