Mix Vegetable Wrap or Roll is tasty snack for brunch or lunch. It is an easy to cook recipe.
To prepare the dough
Whole Wheat Flour – 1 cup
Salt – ¼ tsp
Oil – 1 tsp
Water – as required
Oil or Ghee for roasting the Rotis
Topping for the Wraps
Oil – 1 tbsp
Cumin Seed (Jeera) – 1 tsp
Ginger Garlic Paste – 1 tsp
Onion – 1 (finely chopped)
Potato – 2 (boiled and crumbled)
Lemon Juice – ½ tsp
Grated Carrot – ½ cup
Grated Cauliflower – ½ cup
Sliced French Beans – ¼ cup
Cilantro (Dhania Leaves) – ¼ cup
Chilli Powder – ¾ tsp
Cumin Seed (Jeera) Powder – ½ tsp
Kitchen King Masala – 1 tsp
Salt to taste
Take the Wheat Flour in a mixing bowl. Add Salt and oil. Add water little by little; knead to form soft yet slightly firm dough.
Cover it and allow to rest till the stuffing gets ready.
Heat the Oil in a pan. Add Jeera and allow it to crackle. Add Ginger Garlic Paste. Stir for a few seconds.
Add sliced Onion, grated Carrot and Cauliflower. Add the chopped Beans.
Sauté them for 3 to 4 minutes.
Add all the powder masalas. Mix well. Cover and simmer for 2 to 3 minutes till the raw masala smell goes away.
Add the crumbled Potato. Mix well. Sauté it for a minute.
Add Dhania Leaves and lemon Juice.
The stuffing is ready.
Method for Rotis:
Make medium lemon sized balls from the dough wheat dough. Dust the flat surface with wheat flour. Roll the dough ball into a 6 to 7 inch diameter disk.
Heat a griddle or Tawa hot in medium flame. Place the Roti on the Tawa and cook for 3o seconds. When the bubbles start rising on the Roti, flip it to the other side and cook for 20 seconds. Cook both the sides till light brown dots appear on the Roti.
Keep some stuffing on the Roti. Spread it evenly and roll the Roti tightly (picture not shown).
Rotis can be made in advance and stored in a freezer in a zip lock pouch. When required, take out the number of Rotis required and keep in a plate and allow attaining room temperature. Heat the Rotis in a hot Tawa for 20 to 30 seconds – each side.