- K&N’s Chapli Kabab - 6 kababs
- Mozzarella cheese - as required; shredded
- Creamy cheese sauce - 1 cup
- Olives - as required; chopped
- Jalapenos - as required; chopped
- All-purpose flour - 2 cups
- Salt - ½ tsp
- Baking powder - ½ tsp
- Water - ¾ cup
- Olive oil - 2 tbsp
For Filling:
For Dough:
For Filling:
Prepare K&N’s Chapli Kabab as per instructions on pack.
On a tortilla, spread prepared creamy cheese sauce evenly.
Place two K&N’s Chapli Kabab on one side, topping it with olives, jalapeno, and mozzarella cheese. Cover the Chapli Kababs by folding the tortilla, from the side that was left empty.
Grease a grill pan with butter, toast tortillas on it until the cheese melts.
Serve hot with garlic mayo dip.
For Dough:
In a large bowl, combine flour, salt and baking powder. Stir in water and oil.
Turn onto a floured surface; knead 5-6 minutes, adding a little flour or water if needed to achieve smooth dough. Set aside for 10 minutes.
Divide dough into eight portions. On a lightly floured surface, roll each portion into a circle.
Grease a pan with oil, cook tortillas over medium heat for 1 minute on each side or until lightly browned.
- Butter - 2 tbsp
- Flour - 2 tbsp
- Milk - 1½ cup
- Onion powder - ¼ tsp
- White pepper powder - ½ tsp
- Salt - to taste
- Cheddar cheese - 1 cup; grated
- Parmesan cheese - ¼ cup; grated
- Black pepper powder - ½ tsp
In a saucepan melt butter, add flour and cook it for 1 to 2 minutes.
Add milk gradually and keep on whisking to keep it smooth.
Add salt, onion powder, white pepper powder, black pepper powder and mix well.
Cook over medium low flame, whisking continuously until slightly thick.
Remove from heat, add cheese and stir until cheese melts.
