I made this dinner yesterday. Very simple, used almost all the available veggies, yet tasty.Veg Rolls are easy to make with less ingredients. You can pack it for lunch too. The mint chutney can be stored and used as a side dish for Idli/Dosa.It takes around 20 minutes for the preparation.
I made this for dinner yesterday. Very simple recipe and I used almost all the leftover veggies. When you are planning to pack something during travel then try these chapathi rolls. You can even pack this for kid’s lunch box. A great way to sneak in vegetables if they are fuzzy eaters. Also this veg stuffing can be used in bread sandwich too. The mint chutney can be stored and used as a side dish for Idli/Dosa. It takes around 30 minutes to prepare the whole dish. I have split the recipe into three parts.
Ingredients for Chapathi :
- Wheat Flour – 250gms
- Milk – 2 tbsp
- Ghee – 1/2 tbsp
- Water as required
- Salt – 1/4 tbsp.
Mix flour, salt, ghee and milk together
Add water and knead them to a smooth dough
Let the dough rest for about 15 minutes. While it is resting you could prepare the vegetable filling
Divide the dough into small balls and roll them in circular shape
Heat a non stick pan and cook the chapathis with 1/2 tsp of oil
Ingredients for the Vegetable Stuffing :
- Chopped Vegetables – 2 cups (I used onion,carrot,capsicum,cabbage,tomato,radish)
- Garlic Pods – few
- Curry Leaves – few
- Chilli Powder – 1 tbsp
- Coriander Powder – 1/2 tbsp
- Garam Masala Powder – 1/2 tbsp
- Jeera – 1/2 tbsp
- Mustard Seeds – 1/2 tbsp
- Salt – 1/2 tbsp
- Oil – 1 tbsp
Heat oil in a frying pan and add jeera, mustard seeds, curry leaves. Let them splutter.
Add onion, tomato and fry until they become translucent.
Chop other vegetables length wise and add them too.
Now add all the masala powders, salt and keep stirring until all the veggies are partially cooked.
For Rolls : Spread mint chutney evenly on chapathi and then keep the vegetable stuffing in center of chapathi and roll them
Rolls are ready to be served