Cooking Time

15-20 mins

Preparation Time

1 hour

Total Time

1 hour 20 mins

Ingredients

Serves 4

For wrappers:

2 cups maida.

½ tsp baking powder.

¼ tsp salt.

4 tbsp oil.

Water as required to make a soft dough.

For filling:

½ cup carrots finely chopped.

12–13 beans finely chopped.

Cabbage finely chopped.

½ cup capsicum small cubes.

2 small onions finely chopped.

½ tbsp olive oil.

2–3 tbsp tomato ketchup.

¼ tsp oregano.

¼ tsp basil.

¼ tsp parsley.

Salt and pepper powder to taste.

3–4 tbsp pizza cheese grated.

For sealing:

1 tbsp maida dissolved in 1 tbsp water to make a thick paste.

Recipe Instructions

Partially Boil the Vegetables

Partially boil all vegetables except the capsicum and subsequently strain the liquid.

Prepare the Vegetable Filling

Take ½ tbsp oil in a pan. Sauté the onions till light golden brown. Add all the vegetables along with capsicum cubes and sauté for another 5–6 minutes. Add all the seasonings and tomato puree and cook for 2–3 minutes. Add a little salt and pepper. Let the filling cool.

Prepare the Dough

Sieve the maida and baking powder together. Add salt and oil, then rub it with the finger tips till you achieve bread crumbs like consistency. Now, knead using water or milk to get a soft dough. Let the dough rest for 10 minutes.

Roll & Lightly Cook the Wraps

Make 4–5 balls from the dough and roll into very thin chapattis of 6–7 inches diameter. Cook both sides on a non-stick tawa lightly. Ensure no brown specks appear.

Fill & Seal the Rolls

Put 2 tbsp of filling in the centre. Place some cheese over the filling and fold four sides to make square/rectangular wrap. Seal the roll using maida paste at the edges.

Air Fry the Vegetable Rolls

Pre-heat Air Fryer for 5 minutes. Arrange rolls in fry basket and close it properly. Keep Air Fryer at 180°C for 15–20 minutes. Serve hot with tomato sauce.