Ingredients
For Filling
- 1 tablespoon of oil
- 100 grams onions chopped
- 120 grams Bell peppers red green and yellow bell peppers, chopped
- 2 green chillies chopped
- 2 tablespoons of grated cheese
- Salt and chilli flakes to taste
- 1 teaspoon kashmiri red chilli powder
- 2 tablespoon coriander leaves or parsley
For assembling the cups,
- ⅓ cup cheddar cheese grated
- 2 tortillas leftover rotis
- 2 Tablespoons tomato ketchup
- 6 eggs
Instructions
Heat 2 tablespoons of oil in a pan.
- Add chopped onions and saute in medium flame.
- Add the chopped tri coloured bell peppers followed by chopped green chillies in the pan.
- Saute them well and cook for 2-3 minutes on low flame.
- Sprinkle in the salt and red chilli powder, mix well and let it cook for 2 -3 minutes. Keep this filling in a bowl.
- Add 2 tablespoons of grated cheese, chopped parsley and coriander to it and mix.
- Now cut the leftover rotis into small circles for the cups (with the help of a sharp edged small bowl/glass.)
- Grease both sides of the small roti disks and place them on a cupcake baking tray.
- Put some filling in the roti cups , top it with an egg yolk . Sprinkle some salt, chilli flakes and grated cheese. Bake them for 20 minutes.
Nutrition
Calories: 322kcal | Carbohydrates: 21g | Protein: 19g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 351mg | Sodium: 596mg | Potassium: 329mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2023IU | Vitamin C: 58mg | Calcium: 241mg | Iron: 3mg