(paneer and corn)
For the Rotis (tortilla):
3 cups all-purpose flour 3 tbsp. butter
Shift the flour. Mix butter and salt. Knead the flour with water. Leave for 1 hour.
For the Stuffing:
2-cups boiled corn 400 grams paneer
2 bell peppers 1-tbsp. chili powder
5-6 green chilies chopped.
Heat oil in a pan. Sauté bell peppers. Add paneer and green chilies. Sauté for 2 minutes. Add chili powder & salt.
For the Sauce: 2 kilo tomatoes, 6 tbsp. sugar, 3-tsp. chili powder, 1/2-tsp. oregano salt, 5 tbsp. fresh cream, salt.
Cut tomatoes. Churn in the mixture and remove the pulp. Cook the soup. Add sugar, chili powder, oregano and salt. Boil for 20 minutes. Add the cream.
For the Topping: 3 1/2-cup white sauce (1-cup milk, 1-tbsp. butter and 1-1/2-tbsp. All-purpose flour. Roast flour in butter and add milk while stirring.), 6 tbsp. fresh cream, salt and pepper powder.
Roll out the dough into thin tortillas with the help of a little flour.
Boil plenty of water in a big pot. Add 1-tbsp. oil.
Soak one tortilla at a time in the water for 1/2 a minute and remove.
Fill each tortilla with stuffing and roll up.
Grease a baking plate and arrange all stuffed tortillas. Pour warm tomato sauce on it. Sprinkle parsley. Add white sauce, sprinkle grated cheese on it. Back in an oven at 450 degree F. for 25 minutes, until it becomes golden brown.