There are so many ways a veg roll is made, this is the way I make. Vegetables: More veggies like onions, spring onions, cauliflower, peas, corn, broccoli and beans can also be used. Roti: For the rolls, I use the regular roti or chapati made with whole wheat flour. We make fresh roti every day for our meals. So I have used the same here. You can use any kind of rotis or even tortillas here. Sauce: These simple veg rolls can be made without any sauce or chutney especially if making for later consumption. Sauce will make the rolls soft and soggy if rested. Here in this post I have used homemade tomato sauce which is completely optional. Sometimes I also use this schezwan sauce to spice up the rolls. You may use any of your favorite sauces. For these rolls, a green chutney may not go well since the filling is made in Chinese style.

Making dough for rolls

Making the dough for roti. If you already know how to make soft rotis then you can skip this part.

  1. Add 1 heaped cup of atta to a mixing bowl along with salt. You can skip salt it does not affect the texture.
  2. Add little less than 1/3 cup water along with 1 tsp oil if you prefer. I do not use either salt or oil most times and they still come out good if you knead well. You can also use thin buttermilk to knead the dough.
  3. Mix it and make a dough sprinkling more water if needed. Knead it well till it looks soft and pliable. Cover this with a moist cloth or a lid and set aside until we make the filling.

Make stuffing

  1. Heat oil in a wide heavy bottom pan or wok. Saute garlic and chilli until a nice aroma comes out. If making for kids, just skip the green chili.
  2. Set the flame to the highest and add all the veggies.
  3. Continue to saute on a high flame for 2 to 3 mins until the veggies are partially done and remain crunchy.
  4. Add pepper and salt.
  5. Toss for another 1 to 2 mins. At this stage you can also use half tsp vinegar and 1 tsp naturally brewed soya sauce. Set this aside to cool completely.

How to make veg rolls

  1. Just give a quick knead once more. Divide the dough to 4 to 5 equal parts.
  2. Dust little flour/ atta on the rolling area or board. Place a ball and sprinkle some atta over it too and flatten it.
  3. Roll the dough to a even roti without applying too much pressure. You may sprinkle flour as needed but do not over do as it makes the roti hard.
  4. Heat a tawa / griddle well. When it is hot enough, Put on the flame to medium high. Then transfer the roti carefully.
  5. Bubbles will begin to appear very soon. Flip it and press down gently with a spatula. This helps the roti to puff well.
  6. Cook on both the sides until golden spots appear. You can drizzle some ghee, oil or even butter. Stack these in a plate lined with a clean cloth or kitchen tissue. Repeat making all steps to make more roti.
  7. Place the roti on a plate. Grease thinly using olive oil.
  8. Smear sauce evenly and lightly including on the edges. Place the veggies to one side.
  9. Fold on one side to close the roll. Repeat it on the other side as well if you plan to cut it to 2 pieces.
  10. Begin to roll it tightly and stick up the edge. Halve them and roll in butter paper. Since these have sauce in it, they are not very firm so it is good to cut them to 2 and roll in butter paper. To pack them in school box, skip the sauce or chutney and pack it separately. Similar recipes for kidsKathi rolls recipeVeg wraps recipepaneer palak rolls

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