Difference between revisions of "Vegetable Rolls"
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* [[oil]] and [[salt]] as required | * [[oil]] and [[salt]] as required | ||
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# Knead the dough using all the ingredients and keep it aside for ½ hour in a thick bottomed pan. | # Knead the dough using all the ingredients and keep it aside for ½ hour in a thick bottomed pan. | ||
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[[Category:Rice flour Recipes]] | [[Category:Rice flour Recipes]] | ||
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Latest revision as of 17:17, 29 June 2012
File:22chicken-rolls.jpg
Vegetable rolls
Ingredients
- 3 carrots, cut into small cubes
- 1 beet root, cut into small cubes
- 2 potato, cut into small cubes
- 2 onion, chopped
- 5 green chilis, chopped
- a little soy sauce
- a pinch aginomoto
- 1 tsp ginger and garlic paste
- salt as required
- oil as required
Dough
- 2 cups maida
- 2 tsp rice flour
- oil and salt as required
Procedures
- Knead the dough using all the ingredients and keep it aside for ½ hour in a thick bottomed pan.
- Heat the oil, put the chopped onions and green chillies.
- Fry for 1 minute, then add the cubed vegetables and ginger - garlic paste, soy sauce, aginomoto and salt.
- Cook for three minutes.
- Let it cool.
- Now roll the dough like a thin chapathi.
- In the middle of the chapathi place the vegetable stuff and roll it.
- Paste it with little water.
- Now fry it in oil till it turns golden brown.
- Serve hot with tomato ketch-up.
