Description
A delicious snack combining fresh vegetables with bold Schezwan flavors, perfect for on-the-go meals.
Ingredients
Scale
- 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