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Giving a slight twist to the household patent that is roti, stuffed vegetable roti is a healthy and delicious alternate that can be consumed with an accompaniment or just as a standalone dish. Easy to make, this dish is an instant hit among kids.

Stuffed Vegetable Roti
  • 1 capsicum, chopped (Shimla Mirch)
  • 2 potatoes, peeled (Aloo)
  • 1/4 cup peas (Hara Matar)
  • 1 carrot, finely chopped 
  • ½ cup sweet corn
  • 3-4 pieces beans
  • 1 each tomato and onion, chopped
  • 8-10 leaves coriander leaves, chopped
  • 1 table-spoon ginger garlic paste
  • 2 green chillies, minced
  • 1 teaspoon cumin seeds (Jeera)
  • 1/4 teaspoon turmeric powder (Haldi Powder)
  • a pinch of red chilli powder
  • 2 table-spoon cooking oil
  • Salt to taste

 

Dough

 

  • 2 cup wheat flour (Aata)
  • A pinch of salt
  • Warm water for kneading

 

Filling:
  • Combine potatoes and peas and pressure cook them by adding a little water. Drain water and mash them properly with your hands.
  • In a separate pan add little water and parboil capsicum, carrot and beans for 3-4 minutes.
  • Heat 2 tbsp oil in a skillet and add jeera, green chilli and ginger-garlic paste. After a minute add onion and tomato to it, sauté them for 2 minutes on medium flame.
  • Add mixed vegetable and cook them on low-medium heat until vegetables gets tender.
  • Now, add mashed potatoes-peas mixture, coriander leaves, turmeric, red chili powder and salt to the mixture and stir well. 
  • Cook further for 2 minutes. Filling is ready to use.

 

Roti:

 

  • Knead dough with wheat flour and water. Divide it into small balls of equal size.
  • Now, take a single ball and roll it into a small chapatti. Spread a bit of ghee on the surface of the chapatti and place suitable amount of vegetable mixture on its surface.
  • Now, gather all the edges of the chapatti with vegetable mixture inside it to a round peda. Now, roll out the peda into suitable size roti.
  • On a preheated griddle or tawa, place vegetable roti and wait for the bubbles to come.
  • Flip the roti to other side and cook on medium flame for 1-2 minutes.
  • Again flip the roti to other side and cook further for a minute.
  • Take it off from the tava and smear it with 1 teaspoon ghee
  • Serve Stuffed Vegetarian Roti with green chutney, pickle or curd.

 

Not reviewed yet

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