why make this recipe
Schezwan Vegetable Roti Roll is a delicious snack that combines the crunch of fresh vegetables with the bold flavors of Schezwan and green chutney. It’s a great way to use leftover roti dough and makes for a perfect on-the-go meal or appetizer. The blend of spices and sauces creates a unique and spicy flavor that everyone will enjoy. Plus, it’s simple to make, customizable, and can be a fun cooking project for the whole family.
how to make Schezwan Vegetable Roti Roll
Ingredients:
- Left over Roti dough
- 1/4 cup Finely chopped cabbage
- 1/4 cup Finely chopped capsicum
- 1/4 cup Finely chopped cauliflower
- 1/4 cup Spring onions
- 1 tsp Dry wheat flour
- 1 teaspoon Ginger garlic paste
- 1 tsp Black pepper powder
- 4 tablespoons Schezwan chutney
- 4 tablespoons Green chutney (Green chili + ginger + garlic + green coriander)
- 4 tablespoons Wheat flour (for slurry)
- 2 tsp Sesame seeds
- 2 tsp Chili flakes
- 2 tsp Chopped coriander
- 2 tsp Salt
- 1 cup Water (or as required)
- Oil (for deep frying)
Directions:
- In a large mixing bowl, add all chopped veggies: cabbage, capsicum, cauliflower, and spring onion. Add ginger garlic paste, black pepper powder, and salt. Combine all ingredients well and keep aside.
- Make roti-sized balls from the leftover roti dough, dust with dry wheat flour, and roll it out.
- Apply Schezwan sauce over the rolled roti and then spread the green chutney.
- Add the prepared stuffing on top and sprinkle a little wheat flour over the stuffing to help it stick.
- Gently press the stuffing into the roti and start rolling it up tightly. Make sure to press each fold carefully so the stuffing doesn’t come out.
- Cut the roll into small pieces and place them on a plate. Cover to keep them warm.
- Heat oil for deep frying and fry the rolls until golden brown. Serve hot.
how to serve Schezwan Vegetable Roti Roll
Serve the Schezwan Vegetable Roti Rolls hot with extra Schezwan chutney or green chutney for dipping. You can also sprinkle some sesame seeds and chili flakes on top for added flavor and crunch.
how to store Schezwan Vegetable Roti Roll
If you have leftovers, place the rolls in an airtight container in the refrigerator. They can be stored for up to 2 days. Reheat them in a pan or an air fryer to regain their crunchiness.
tips to make Schezwan Vegetable Roti Roll
- You can use any combination of vegetables you have on hand, such as carrots or peas.
- Adjust the amount of Schezwan chutney based on your spice preference.
- For extra flavor, add some grated cheese to the stuffing mixture before rolling.
variation
Try replacing the vegetables with cooked paneer or tofu for a protein boost. You can also experiment with different sauces, like making a fusion version with barbecue sauce.
FAQs
Q1: Can I make the stuffing ahead of time?
Yes, you can prepare the vegetable stuffing a day in advance and store it in the refrigerator until you’re ready to assemble the rolls.
Q2: Can I bake the rolls instead of deep frying?
Absolutely! Brush the rolls with oil and bake them in the oven at 375°F (190°C) for about 15-20 minutes, or until they are golden and crispy.
Q3: Are these rolls suitable for vegetarians?
Yes, Schezwan Vegetable Roti Rolls are completely vegetarian and packed with delicious vegetables.
Schezwan Vegetable Roti Roll
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious snack combining fresh vegetables with bold Schezwan flavors, perfect for on-the-go meals.
Ingredients
- Leftover Roti dough
- 1/4 cup Finely chopped cabbage
- 1/4 cup Finely chopped capsicum
- 1/4 cup Finely chopped cauliflower
- 1/4 cup Spring onions
- 1 tsp Dry wheat flour
- 1 teaspoon Ginger garlic paste
- 1 tsp Black pepper powder
- 4 tablespoons Schezwan chutney
- 4 tablespoons Green chutney (Green chili + ginger + garlic + green coriander)
- 4 tablespoons Wheat flour (for slurry)
- 2 tsp Sesame seeds
- 2 tsp Chili flakes
- 2 tsp Chopped coriander
- 2 tsp Salt
- 1 cup Water (or as required)
- Oil (for deep frying)
Instructions
- In a large mixing bowl, add all chopped veggies: cabbage, capsicum, cauliflower, and spring onion. Add ginger garlic paste, black pepper powder, and salt. Combine all ingredients well and keep aside.
- Make roti-sized balls from the leftover roti dough, dust with dry wheat flour, and roll it out.
- Apply Schezwan sauce over the rolled roti and then spread the green chutney.
- Add the prepared stuffing on top and sprinkle a little wheat flour over the stuffing to help it stick.
- Gently press the stuffing into the roti and start rolling it up tightly. Make sure to press each fold carefully so the stuffing doesn’t come out.
- Cut the roll into small pieces and place them on a plate. Cover to keep them warm.
- Heat oil for deep frying and fry the rolls until golden brown. Serve hot.
Notes
You can use any combination of vegetables on hand, and adjust the spice level according to your preference. Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
