Veggie Chapati Roll Up 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.

VEGGIE CHAPATI ROLL-UP

Steps:

• Put tofu in a bowl, mash and mix with tahini, beat until very smooth.
• Add veggies, parsley & Tamari (not the spinach, bean sprouts, or avocado).
• Stir until thick.
• Lay out your chapatis, spread a thin line of tahini down the center of each.
• Top with 1/2 cup of this spread, spread evenly.
• Add sprouts, spinach and a slice or so of avocado.
• Roll up & serve.

SPINACH OMELETTE CHAPATI WRAPS

Steps:

• Heat a little of the oil in a non-stick frying pan measuring about 20cm. Add a quarter of the spring onions and gently cook for 2-3 mins. Add ¼ tsp of the garam masala and cook for 30 secs.
• Swirl in a quarter of the beaten egg, tipping the pan to cover the base, and cook for 1 min until the base is golden. Sprinkle a quarter of the cheese, ham and spinach over the top, cover with a lid and cook for 1 min more until the spinach is just wilted and the cheese has melted.
• Meanwhile, heat a chapati either in the microwave for 30 secs or in a dry frying pan. Tip the omelette out of the pan on top of the chapati, roll up and serve warm. Repeat with the remaining ingredients to make 3 more omelette wraps.

VEGGIE ROLL-UP

Steps:

• Stir together the first 6 ingredients. Stir in carrot and celery. Spread on 1 side of tortilla. Roll up, and wrap in plastic wrap;chill. Unwrap and slice.