veg roll recipe (Chapati roll)

My kids love this easy vegetable roll recipe and make it frequently for their school lunch. This recipe uses basic vegetables like cabbage, carrots, and capsicum instead of potatoes or paneer. The filling is prepared by Chinese-style high-heat sautéing of the vegetables, which gives it a pleasant, distinct scent.

A vegetable roll can be made in a variety of ways; this is how I make mine.

Additional vegetables such as cauliflower, peas, maize, broccoli, beans, onions, and spring onions can also be utilized.

I use standard roti or chapati cooked with whole wheat flour for the rolls. Every day, we prepare fresh roti for our meals. Thus, I've applied the same here.

Any type of rotis or even tortillas can be used in this recipe.

These veg rolls can be made without any sauce or chutney especially if making for later consumption. Sauce will make the rolls soft and soggy if rested.

A green chutney might not work well for these rolls because the filling is prepared in a Chinese manner.

Kneading Dough-----

1. In a mixing bowl or pan or a large tray, take 2 cups whole wheat flour and ½ teaspoon salt.

2. Next, gradually add 1 cup water and 1 tablespoon oil. You can add half a cup of water at first, and then the rest of the water as needed.

3. Start kneading. Knead until the dough is soft and smooth, adding water as needed. After covering the dough, let it aside for half an hour to rest.

Prepare The Stuffing------

4. Heat oil in a wok or a broad heavy-bottom pan. Add the garlic and chilies and cook until fragrant. Simply exclude the green chili if you're cooking for children.

5. Add all the vegetables and turn the heat up to the maximum.

6. Keep sautéing the vegetables over high heat for 2 to 3 minutes, or until they are half done but still crunchy.

7. Season with salt and pepper. Toss for an additional minute or two. At this point, you can also add one teaspoon of naturally brewed soy sauce and half a teaspoon of vinegar. Put this aside to fully cool.

Making Veg Roll--------

8. Separate the dough into tiny or medium-sized balls. The size of the wraps you choose to create will determine this. Mini wraps can also be made.

9. Sprinkle flour on the ball of dough. then thin the roti by gently rolling it. Don't make the roti too thick. You can add extra flour, if necessary, when rolling.

10. Place the roti on a hot tawa. Cook the base until the roti is ¼th cooked, or bubbles start to form on it.

Keep in mind that the tawa needs to be hot. Set the heat to medium-high to high. The rotis will turn into papads when cooked over low heat.

11. Next, turn the roti over. To ensure even roasting, flip a couple more times. Take out the roti and store it in a warm casserole or roti basket. This is how all rotis should be made.