Low Protein Flour Veg Roll

Low Protein Flour Veg Roll-Pristine Balance Metanutrition
Ingredients Quantity
Low Protein Flour 250 g
Water 250 ml
Ghee 3-4 tbsp
Salt to taste



  • 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
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



  • 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


  • 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



  • 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

Posted on

January 20, 2021

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