Vegetable Chapati Rolls Recipe How To Make Vegetable Chapati Rolls Recipe At Home Homemade Vegetable Chapati Rolls Recipe Times Food

VEG ROLL RECIPE (CHAPATI ROLL)

Steps:

• Add flour, oil and salt to a mixing bowl. Make a soft dough using water as needed. Knead it very well until soft and pliable. Set this aside until the stuffing is ready.
• Once the stuffing is done, set aside to cool and begin to make the rotis.
• Divide the sough to 4 to 5 equal parts.
• Dust the rolling area with some atta. Place a ball of dough. sprinkle some flour on it as well and flatten it.
• Roll the dough evenly to make a round roti, sprinkling more flour if needed.
• Heat a griddle or tawa until hot enough on a medium high heat. Transfer the roti to the griddle and begin to toast it.
• When you see bubbles over the roti, flip it to the other side and press gently with a spatula which helps the roti to puff up well.
• Cook on both the sides until golden to brown spots appear. Stack these in a plate lined with cloth or kitchen tissues. Cool these. Then proceed further to make the rolls.
• Heat oil in a pan, saute garlic and chill until aromatic.
• Add the veggies and saute on a very high flame until they are partially cooked.
• Add pepper , sauce and vinegar. Sprinkle salt.
• Mix and saute until the sauce evaporates. Cool this completely
• Smear olive oil thinly all over the roti. Then spread your favorite sauce over the roti including the edges.
• Place the fried veggies to one edge and fold both the edges to seal.
• Begin to roll tightly to make a roll.
• Halve veg rolls and roll in butter paper.

VEGETABLE CHAPATI ROLLS RECIPE: HOW TO MAKE VEGETABLE CHAPATI ROLLS RECIPE AT HOME | HOMEMADE VEGETABLE CHAPATI ROLLS RECIPE - TIMES FOOD

Steps:

• Wash and clean the vegetables. In a bowl, grate the carrots and keep them aside. Add water and potatoes to a pan, keep the pan on medium flame and allow the potatoes to boil. Once they get tender, peel and mash them. Now take water, peas to another pan, keep it on medium flame and let the peas boil. Once done, crush them into a paste form.
• Take a deep pan put it on medium flame and heat refined oil in it. Add cumin seeds in the pan and let them crackle. Add in the grated carrot, green peas, chili powder, ginger, green chili, turmeric powder, garam masala and salt. Cook the mixture for 2 to 3 minutes.
• Then add in the mashed potatoes in the mixture and mix well. Now top the mixture with chopped coriander, mango powder and mix everything well. Remove from the flame.
• Make small portions of the prepared mixture. Drizzle some oil on a non-stick tawa and shallow fry the prepared rolls. Once they turn golden in colour, transfer them to a tissue. Now lay the prepared roll inside a chapati and secure it with a toothpick. Serve! Make sure you rate the recipe and leave your valuable comments in the section below.

VEGETABLE EGG ROLLS

Steps:

• In a large skillet over medium heat, cook green pepper and beans in oil until tender. Add the cabbage, broccoli, zucchini, herbes de Provence and pepper. Cook until vegetables are crisp-tender, 5-7 minutes longer., Place 3 tablespoons of vegetable mixture in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining vegetable mixture and wrappers., Place seam side down on a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° until golden brown, 20-25 minutes, turning once., Meanwhile, in a small saucepan, cook preserves and marmalade over medium heat until smooth, 8-10 minutes. Remove from heat; let stand for 5 minutes. Add remaining ingredients; mix well. Serve with egg rolls.