Veg Rolls with Bechamel
by HumptyDumpty Kitchen
11 Aug 2013
This recipe has been viewed 3654 times
The filling of these rolls is a bit different from the usual ones. It makes use of Bechamel - The basic white sauce that usually gets combined with pasta. But it is just as delicious inside these chappthis.
Veg Rolls with Bechamel recipe - How to make Veg Rolls with Bechamel
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
For The Rolls
2 cups whole wheat flour (gehun ka atta)
salt to taste
oil to grease
hot water to knead the dough
For The Bechamel
2 cups milk
2 tbsp plain flour (maida)
2 tbsp olive oil
2 tbsp grated processed cheese
dried mixed herbs to taste
salt and freshly ground black pepper (kalimirch) powder to taste
For The Vegetables
1/2 cup chopped carrots
1/2 cup chopped french beans
1/2 cup chopped red capsicum
1/2 cup chopped onions
salt to taste
butter for cooking
Method
For The Rolls
For The Bechamel
For the Vegetables
To Assemble
For The Rolls
- For The Rolls
- Combine the flour with salt and boiling water and make a soft dough. Brush with oil and keep aside.
- Divide into eight and roll out.
- Make eight chappthis out of them.
For The Bechamel
- For The Bechamel
- Heat up a pan with the oil/butter.
- Add flour and saute till the flour is no longer raw.
- Now add the milk, a third of a portion at a time.
- Whisk continuously throughout till the Bechamel attains a sauce like consistency.
- Add salt, pepper, cheese and powdered nutmeg/dried herbs and mix well. Keep aside.
For the Vegetables
- For the Vegetables
- Heat up a pan with the oil/butter.
- Add the vegetables along with some salt and saute till they are cooked through.
- Keep it aside.
To Assemble
- To Assemble
- Mix the sauteed vegetables into the bechamel and mix well.
- Now divide the mix into eight portions.
- Take one chappathi at a time, put one portion of the filling inside and roll it.
- Serve on its own or optionally with salads/pickles.
Outbrain