Full written recipe for Healthy rolls 3 ways
Making 3 different fillings to enjoy leftover chapati.
Masala paneer roll
Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 6-7 rolls
Ingredients:
Oil 1 tbsp
Jeera (cumin seeds) 1 tsp
Green chillies 2 nos. (chopped)
Ginger garlic paste 1 tbsp
Onion 2 medium sized (chopped)
Capsicum 1 medium sized (chopped)
Tomatoes 3 medium sized (chopped)
Salt to taste
Turmeric powder ½ tsp
Kashmiri red chilli powder 1 tbsp
Coriander powder 1 tbsp
Pav bhaji masala 2 tsp
Garam masala a pinch
Ketchup 3 tbsp
Red chilli sauce 1 tbsp
Paneer 350 gm
Fresh coriander 1 tbsp
For making the roll
Leftover chapati
Masala paneer filling
Cheese
Chaat masala
Method:
In a wok heat oil, add jeera, green chillies, ginger garlic paste and chopped onions, stir & cook on medium high flame until the onions are translucent.
Further, add capsicum, stir & cook for 1-2 minutes on high flame.
Add tomatoes, salt to taste, powdered spices, ketchup & red chilli sauce, stir well, further add some water to adjust the consistency of the masala, stir & cook for 2-3 minutes on high flame.
Add the paneer & some freshly chopped coriander leaves. Mix gently & cook for 2-3 minutes on high flame. Taste for the salt and adjust accordingly. Your masala paneer filling is ready.
For making the roll, heat the leftover chapati over the direct flame from both the sides.
Add sufficient amount of paneer filling over the chapati and grate some cheese & sprinkle some chaat masala, roll and your good to go, you can tweak the addition of ingredients as per your preference.
Aloo roll
Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 6-7 rolls
Ingredients:
For filling:
Oil 1 tbsp
Jeera (cumin seeds) 1 tsp
Hari mirchi (green chillies} 2-3 nos. (chopped)
Ginger garlic paste 1 tbsp
Hing (asafoetida) a pinch
Haldi (turmeric) powder ½ tsp
Dhaniya (coriander) powder 1 tbsp
Garam masala 1 tsp
Water as required
Boiled potatoes 2 cups
Lemon juice 1 tsp
Salt to taste
Fresh coriander leaves 1 tbsp (chopped)
For making the roll:
Leftover chapati
Aloo filling
Chopped onions
Frankie masala
Chilli vinegar
Method:
Set a pan on medium heat, add oil, jeera, green chillies & ginger garlic paste, stir & cook on medium heat for 1-2 minutes.
Further, lower the heat & add the hing and other powdered spices, add little water to avoid the spices from burning, stir & cook on low flame for few seconds.
Further add the boiled potatoes, lemon juice, salt & fresh coriander leaves, stir & cook on medium flame for 2-3 minutes, aloo filling is ready.
For making the roll, heat the leftover chapati over the direct flame from both the sides.
Further, set a pan on medium heat, take sufficient amount of aloo filling and shape to make a long patty, cook from all sides until it gets some colour, place the patty over the chapati, top it with chopped onions, frankie masala and some chilli vinegar, roll and your good to go, you can tweak the addition of ingredients as per your preference.
Tandoori mushroom
Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 6-7 rolls
Ingredients:
For marination:
Sarson ka tel (mustard oil) 1 tbsp
Kashmiri red chilli powder 1 tbsp
Haldi (turmeric) powder 1/4th tsp
Jeera (cumin) powder ½ tsp
Garam masala ½ tsp
Kala namak (black salt) ½ tsp
Chaat masala ½ tsp
Kasuri methi 2 tsp
Ginger garlic chilli paste 1 tbsp
Salt to taste
Fresh dhaniya 1 tbsp (chopped)
Lemon juice 1 tsp
Hung curd 3-4 tbsp
Mushroom 400 gm
Ghee/oil 50 ml
Live charcoal
For making rolls:
Tandoori mushroom
Mint coriander chutney
Red garlic chutney
Sliced onions
Leftover chapati
Method:
In a mixing bowl, add mustard oil & kashmiri red chilli powder, mix well to bleed out its natural red colour, further add the remaining ingredients of the marinade and mix well, add the mushrooms and mix gently to coat the marinade well.
Burn charcoal until it’s really hot, place it in a bowl, and pour ghee or oil, cover and smoke to impart the smoky flavor, smoke flavored ghee/oil is ready, keep aside to be used later.
Add 1 tbsp of smoke flavoured oil in the marinade and mix well.
Skew the marinated mushroom over a bamboo skewer or any skewer.
Set a grill pan, add oil and grill the skewered mushrooms from all side until they are cooked. You can also directly grill them without skewering, your tandoori mushrooms are ready.
For making the rolls, heat the leftover chapati over the direct flame from both the sides.
Add the tandoori mushroom over the chapati, top it with mint coriander chutney, red garlic chutney & sliced onions, roll and your good to go, you can tweak the addition of ingredients as per your preference.
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