Makai Khumbh Jalfrazie Roll ( Wraps and Rolls)

Punjabi cuisine is tempting and scary at the same time, thanks to the use of rich (fatty) ingredients! this tongue-tickling roll lets you enjoy the goodness of a punjabi subzi without piling on extra pounds. It’s a fantastic combination of capsicum, mushrooms, sweet corn, and paneer, featuring a balance of flavours from sweet to spicy. It’s also a powerhouse of antioxidants that help prevent heart-related ailments.

Makai Khumbh Jalfrazie Roll ( Wraps and Rolls)

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Makai Khumbh Jalfrazie Roll ( Wraps and Rolls) recipe - How to make Makai Khumbh Jalfrazie Roll ( Wraps and Rolls)

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 rolls
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For The Jalfrazie Filling
1 tbsp oil
1/2 cup onions slices
1/2 cup sliced capsicum
1 cup mushrooms (khumbh) , cut into quarters
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 cup sliced tomatoes
3 tbsp tomato ketchup
1/4 cup tomato puree
salt to taste
1 cup low-fat paneer cut into 12 mm. ( 1/2") cubes
1/2 cup boiled sweet corn kernels (makai ke dane)
2 tsp vinegar
1/2 tsp garam masala
1/4 tsp sugar
2 tbsp finely chopped coriander (dhania)

Other Ingredients
1 cup onion rings
chaat masala to taste
4 rotis
4 tbsp garlic-tomato chutney

For the jalfrazie filling

    For the jalfrazie filling
  1. Heat the oil in a deep non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes. Sprinkle a little water to avoid the spring onions and capsicum from burning.
  2. Add the mushrooms, turmeric powder, chilli powder, coriander-cumin seeds powder, tomatoes, tomato ketchup, tomato purée and salt and sauté on a slow flame for 4 to 5 minutes.
  3. Add the paneer, sweet corn kernels, vinegar, garam masala, sugar and coriander and toss lightly. Keep aside.

How to proceed

    How to proceed
  1. Combine the onion rings with the chaat masala in a bowl, mix well and keep aside.
  2. Place a roti on a clean dry surface and spread 1 tbsp of the garlic-tomato chutney evenly over it.
  3. Arrange ¼th of the jalfrazie filling in a row in the centre of the roti.
  4. Arrange ¼th of onion rings over it and roll it up tightly.
  5. Repeat with the remaining ingredients to make 3 more rolls.
  6. Wrap a tissue paper around each roll and serve immediately.