Minty Corn Veg Roll

by LOPA SHAH

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Wraps and rolls now a days become very popular in our day to day life as our life is becoming faster and faster and we don’t get time even to seat at one place and have our lunch or breakfast, in such a situation, one can carry food in form of wraps and rolls, here is minty corn veg roll which can be served as starter as well as snacks or in main course too

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Minty Corn Veg Roll recipe - How to make Minty Corn Veg Roll

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Indian Rolls, Veg Roll

Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 7Makes 7 rolls

Ingredients

For The Stuffing
2 tsp oil
1 tsp cumin seeds (jeera)
2 tsp ginger- green chilli paste
1 chopped onion (you can take grated too)
1/4 cup grated carrot
salt to taste
1 cup boiled and crushed sweet corn kernels (makai ke dane)
1 boiled and mashed potato
1 chopped spring onions
1/4 cup chopped coriander (dhania) leaves
8-10 chopped mint leaves (phudina) leaves
1 tsp garam masala
1 tsp sugar
1 tsp lemon juice

For The Dough
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup plain flour (maida)
1 tsp oil
6-7 tsp mint chutney , refer handy tip
salt to taste
water as required
butter for cooking the rolls

For The Plain Flour Paste
1/4 cup plain flour (maida)
1/8 cup water

For Serving
masala curd , refer handy tip

Method

For the stuffing

Heat oil in non stick pan, add cumin seeds, when the seed crackles, add ginger-chilli paste, onion, carrot, mix well,and stir till carrot is cooked.
Add salt, corn, potato, mix well, and stir for a while.
Add green onion, coriander leaves, mint leaves, garam masala, sugar, and lemon juice, mix well, and stir for a while.
Switch off the gas, transfer the stuffing into bowl and cool to room temperature.

For the dough

Combine wheat flour, plain flour, oil and salt, mix well and knead to soft dough using mint chutney as required. Keep aside for 10 minutes

For the plain flour paste

Combine water and plain flour and mix well.
Keep aside.

How to proceed

Roll out thin chapatti from prepared dough. Cook on tava from both the sides till little pink.
Put 2-3 tsp of stuffing in corner of chapatti, fold and roll it tightly.
Pour 1 tsp butter on non stick tava, put 3 rolls at a time, cook the rolls by pressing it lightly from all the sides till it becomes little pink and crispy.
Similarly prepare other rolls.
Cut into slant and serve hot with masala curd

Handy tip

For mint chutney, blend together 1 cup coriander leaves, 1/2 cup mint leaves with green chili, ginger, salt and lemon juice to a smooth paste.
For masala curd, add green onion, chopped mint leaves, green chili, coriander leaves and salt to curd and serve
Instead of curd you can serve roll with tomato ketchup also.

This recipe was contributed by LOPA SHAH on 29 Jun 2011
Hi I,am LOPA staying at Vile Parle with my parents.By profession I'am an Advocate.I like music,watc...

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Minty Corn Veg Roll

Minty Corn Veg Roll recipe - How to make Minty Corn Veg Roll

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