Roti wedges with salad greens
- Place thawed frozen peas and peanuts in a bowl. Cut cooked potatoes into small cubes. Drain savoury lentils. Add potatoes, savoury lentils and curry sauce to bowl. Stir to combine. Spread half pea mixture over one roti paratha to within 1cm of edge. Wet edge of roti.
- Cover mixture with second roti. Brush top of roti with oil. Repeat with remaining roti and pea mixture. Bake at 220 degrees C for 15 to 20 minutes or until golden. Stand for five minutes. Cut into wedges and serve with salad greens and chutney.