Peanut · Quick
Peanut Chutney Roti Roll
🌙 Night Before
- Make the dry peanut chutney (step 1) — it keeps for weeks, so one batch covers many mornings
- Optionally make the dough for the rotis — keeps overnight in the fridge
Ingredients
Rolls (per adult: 2)
- Whole wheat roti2 per adult
- Dry peanut chutney, per roti2 tbsp
- Ghee or butter, per roti½ tsp
- Yogurt to loosen, per roti1 tsp
Filling options (per roll)
- Paneer, thinly sliced or crumbled30–40g
- Cucumber, julienned2–3 tbsp
- Capsicum, thinly sliced2–3 tbsp
- Thick yogurt/hung curd, binder1 tbsp
For dry peanut chutney
- Roasted peanuts, skinned1 cup
- Dry red chili2 (adults)
- Cumin seeds½ tsp
- Hing¼ tsp
- Salt½ tsp
- Lemon juice or aamchur1 tsp
Method
1 Make dry chutney (~10 min)
- Pulse roasted peanuts (1 cup) in a dry blender — 5–6 short pulses until coarse crumble; do not over-blend into paste
- Add cumin seeds (½ tsp), hing (¼ tsp), salt (½ tsp) and aamchur (1 tsp); pulse 2–3 times — keep it coarse and sandy, not smooth
- Set aside (¼ cup) in a small jar for the toddler now, before the chili goes in
- Add dry red chili (2) to the rest; pulse 2–3 more times to combine
- Store both in airtight jars — 2–3 weeks at room temperature
2 Morning assembly
- Heat rotis (2) on tawa — 30 sec per side; smear ghee (½ tsp) on each while warm
- Spread dry chutney (2 tbsp) over each roti — if too dry, mix in yogurt (1 tsp) first
- Add filling: paneer (30–40g), cucumber (2–3 tbsp), capsicum (2–3 tbsp), bound with thick yogurt (1 tbsp)
- Roll tightly and serve immediately or wrap in foil
👶 Toddler version
- Use her chili-free chutney from the small jar
- Mix dry chutney (1 tsp) with yogurt (1 tbsp) to make a mild creamy spread
- Spread on soft roti (1) cut into strips or small pieces — easier for her to manage than a roll
- Add soft paneer pieces (a few soft pieces) or thinly sliced cucumber (a few thin slices) inside
Tip The chutney is the protein workhorse here — 2 tbsp of dry peanut chutney has ~7–8g protein. Double-layer it for more flavor and protein.