Roti Spring Roll Pakora
Serving - 8
INGREDIENTS
Wheat flour - 220 grams
Salt - 1/2 teaspoon
Oil - 2 teaspoons
Water - 100 milliliters
Oil - 2 teaspoons
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Green chili - 1 teaspoon
Onion - 70 grams
Cabbage - 80 grams
Carrot - 80 grams
Bell pepper - 190 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Soy sauce - 1 teaspoon
Vinegar - 1 teaspoon
Green chili sauce - 2 teaspoons
Ketchup - 1 tablespoon
Wheat flour - 2 tablespoons
Water - 40 milliliters
Wheat flour - 2 tablespoons
Gram flour - 200 grams
Salt - 1/2 teaspoon
Red chili - 1/4 teaspoon
Turmeric - 1/4 teaspoon
Asafoetida - 1/4 teaspoon
Dry fenugreek - 1 teaspoon
Coriander - 2 tablespoons
Water - 400 milliliters
Oil - for frying
PREPARATION
- Take a bowl, add 220 grams wheat flour, 1/2 salt, 2 teaspoons oil 100 milliliters water and knead it into a smooth soft dough.
- Rest the dough for 20 minutes.
- Heat 2 teaspoons oil in a pan, add 1 teaspoon garlic, 1 teaspoon ginger, stir for a minute, then add 1 teaspoon green chillies, 70 grams onion and cook it for 3-5 minutes.
- Now, add 80 grams cabbage, 80 grams carrot, 190 grams bell pepper.
- Cook the vegetables for 5-7 minutes on medium heat.
- Now add 1/2 teaspoon salt, 1/4 teaspoon black pepper mix once, then add 1 teaspoon soy sauce, 1 teaspoon vinegar, 2 teaspoons green chili sauce and 1 tablespoon ketchup. Mix and cook for a minute
- Remove it from heat and let it cool for 10 minutes.
- In a bowl, add 2 tablespoons wheat flour, 40 milliliters water and mix it well to make a paste.
- Take a ball from dough, dust some flour and flatten it with the help of rolling pin.
- Roll it into a circular shape chapati.
- Place it on a hot tawa and cook from both sides for 10-15 seconds.
- Now, remove it from heat and place it a flat surface.
- Now, place the cooked vegetables stuffing on it and apply prepared paste on the edges.
- Fold it to make a tight roll.
- In a bowl, add 200 grams gram flour1/2 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon turmeric, 1/4 teaspoon asafoetida, 1 teaspoon dry fenugreek, 2 tablespoons coriander and mix it well.
- Now, add 400 milliliters water and mix it to make a thick batter.
- Dip prepared rolls into the batter and deep fry it in a heated oil until it turns golden brown and crispy.
- Cut it into two parts with a knife.
- Serve with ketchup.
