Description
A delightful and spicy snack that combines crunchy vegetables with flavorful Schezwan chutney, perfect for quick meals or appetizers.
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 Tablespoon Schezwan chutney
- 4 Tablespoon Green chutney
- 4 Tablespoon 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 to deep fry
Instructions
- In a large mixing bowl, add all chopped veggies: cabbage, capsicum, cauliflower, and spring onions. Add ginger garlic paste, black pepper powder, and salt. Combine well and set aside.
- Make roti-sized balls from the leftover roti dough. Dust with dry wheat flour and roll out each roti.
- Apply Schezwan chutney and green chutney over each rolled roti.
- Spread the prepared stuffing over the roti and sprinkle a little wheat flour over it. Press the stuffing gently to help it stick.
- Roll the roti tightly, making medium-sized folds and ensuring no stuffing escapes.
- Cut the rolls into small pieces and place them on a plate, covering until ready to fry.
- Heat oil in a pan and deep fry the rolls until golden brown and crispy.
Notes
Ensure the oil is hot enough before frying for extra crispiness. You can add more vegetables or adjust spices to your taste. Baking is a healthier option if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indo-Chinese