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
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