Lunchbox-friendly, using Roti Parathas as the base, these scrolls are a great snack for kids and grown-ups alike.
Where can I buy Roti Parathas?
These Roti Paratha savoury scrolls are easy to make using frozen Roti Paratha rounds. We used the Katoomba Rotis available from the freezer section at Costco or Coles here in Australia. $9 for 20 pieces is a pretty good price too!
What else can I fill the scrolls with?
Aside from using the two fillings listed below you can fill them other savoury fillings such as veggies and cheese, pizza toppings and even sweet options, such as nutella.
What else can I serve Roti Parathas with?
Curries! Definitely, serve Rotis with curries. Indian or Thai. I actually love them with Thai curries, they are perfect for mopping up the sauce from the bowl or plate.
How to make the Roti Paratha Scrolls
It’s sure easy to make the roti scrolls using frozen pastry rounds. Simply remove from the freezer and peel off the plastic. Top with your choice of ingredients. Roll up into a log and slice into rounds, about 1/2in thick. Stand sideways on a baking sheet lined with baking paper and bake! It’s that easy!
Scroll down for the recipe below.
HOW TO MAKE ROTI PARATHA SCROLLS
- 3 Katoomba Foods Roti Parathas see note above
For ham and cheese
- 6 slices ham
- ½ cup grated cheese
For tuna and corn
- 185 g can tuna in brine drained
- 125 g can corn drained
- 1 egg
- Preheat oven to 200°C. Preheat oven to 200°C. Line a baking sheet with baking paper. Remove Roti Parathas from the freezer and thaw out for 2 minutes until slightly softened. Remove top plastic.
- For the ham and cheese filling, sprinkle a third of the cheese over each pastry round. Top with 2 slices of ham. Roll up into a tight roll then slice the roll into 1.5cm rounds (a bit like you would sushi). Transfer to the baking sheet standing cut-sude up.
- For the tuna and corn filling, mix together the tuna, corn and egg into a paste in a bowl. Spread the mixture thinly over each pastry round. Roll up into a tight roll then slice the roll into 1.5cm rounds (a bit like you would sushi). Transfer to the baking sheet standing cut-sude up.
- Bake for 15-16 minutes until the pastry is golden. Remove from oven, allow to cool slightly before serving or cool on a wire rack completely and store in an airtight container in the fridge for up to 3 days.