Low Protein Flour Veg Roll

Ingredients	Quantity
Low Protein Flour	250 g
Water	250 ml
Ghee	3-4 tbsp
Salt to taste

 

Method:

• In a bowl add Low Protein Flour, a pinch of salt and mix well
• Gradually add the water mixing well with your hands to form a workable dough (do not rest the dough)
• Shape the dough into a small ball and roll it to make thin round roti
• Heat 1/4th tsp of ghee on a griddle or skillet over medium heat
• Place the roti in the ghee and fry about 15 to 20 seconds. Flip the roti over and fry
• Lift the roti and store it in a roti basket or in a warm casserole

 

Nutritional Information
Nutrients	One Veg Roll 30 (g)
Energy (kcal)	65
Carbohydrates (g)	12.33
Protein (g)	0.91
Fat (g)	1.38
Dietary Fiber (g)	1.41

• For vegetable filling:

Ingredients	Quantity
Onion	100 g
Carrot	65 g
Corn	30 g
Capsicum	100 g
Cooking Oil	2-3 tsp
Red chili powder	2-3 tsp
Cumin/jeera	2 tsp
Salt to taste

 

Method:

• In a pan heat 2-3 tbsp of oil and add jeera
• Then add onion, carrot, corn, capsicum
• Sauté the vegetables for 4-5 minutes
• Add chili powder and salt to taste
• Mix well, cover and simmer it for 5-10 minutes or till the vegetable are cooked

 

• Sweet chutney

Ingredients	Quantity
Jaggery	10 g
Tamarind paste	1 tsp

Method:

• Blend jaggery and tamarind paste in a mixi
• Transfer to a small bowl

 

• Masala chutney

Ingredients	Quantity
Green chili	1-2
Pudina	5 g
Coriander	5 g
Tamarind paste	1 tsp

 

Method:

• In a blender pulse together green chili, pudina, coriander and tamarind paste
• Transfer to a small bowl

 

Assemble the vegetable rolls:

• Take a roti
• Spread some masala chutney and sweet chutney on the roti
• Place 2 tsp of the vegetable mixture in the center
• Now roll both the side of the rotis
• You can wrap them in butter paper or aluminum foil from the base so that the filling does not spill out
• The Low Protein Flour rolls are now ready to serve