Try These Mouth-Watering Roll Recipes!🤤

Mushroom Baby Corn Jalfrezi Roll

Servings - 2 - 3

INGREDIENTS
Wheat flour - 140 grams
All purpose flour - 130 grams
Salt - 1 teaspoon
Oil - 2 tablespoons
Water - 140 milliliters
Water - 750 milliliters
Baby corn - 140 grams
Oil - 2 tablespoons
Cumin - 1 teaspoon
Dry red chili - 1
Ginger - 1 tablespoon
Onions - 120 grams
Mushrooms - 320 grams
Carrots - 35 grams
Tomato puree - 130 grams
Coriander powder - 1 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Chaat masala - 1 teaspoon
Lemon juice - 1 tablespoon
Butter - for brushing
Green chutney - to taste

PREPARATION
1. In a mixing bowl, add 140 grams wheat flour, 130 grams all purpose flour, 1 teaspoon salt, 2 tablespoons oil, 140 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 10 minutes.
3. Heat 750 milliliters water in a pan, add 140 grams baby corn and bring it to a boil.
4. Boil for 5 - 7 minutes on medium heat.
5. Remove it from heat and drain the baby corns. Keep aside.
6. Heat 2 tablespoons oil in a skillet, add 1 teaspoon cumin, 1 dry red chili, 1 tablespoon ginger and stir for 1 - 2 minutes.
7. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 320 grams mushrooms and mix it well.
9. Cook for 8 - 10 minutes on medium heat.
10. Add 35 grams carrots and mix it well.
11. Then, add 130 grams tomato puree and mix it well.
12. Now, add the boiled baby corn and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1 teaspoon coriander powder, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon chaat masala, 1 tablespoon lemon juice and mix it well.
15. Cook for another 3 - 5 minutes on medium heat.
16. Remove it from heat and keep aside.
17. Take a ball from dough and flatten it with the help of a rolling pin.
18. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes.
19. Flip it gently.
20. Brush it with butter.
21. Flip it again.
22. Brush the other side too.
23. Cook until it turns golden brown in color from both sides.
24. Remove it from heat and place it on a board.
25. Add some green chutney on it and spread it evenly.
26. Add the prepared mushroom jalfrezi on it.
27. Roll it tightly.
28. Cover it with aluminium foil.
29. Serve hot.

Egg Maggi Roll

Servings - 2 - 3

INGREDIENTS
Oil - 30 milliliters
Garlic - 1 teaspoon
Bell pepper - 115 grams
Green chili - 1 tablespoon
Paneer - 25 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Water - 320 milliliters
Maggi masala - 10 grams
Maggi noodles - 120 grams
Processed cheese - 30 grams
Eggs - 4
Salt - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Dried basil - 1 teaspoon
Dried parsley - 1 teaspoon
Oil - 1 1/2 tablespoons

PREPARATION
1. Heat 30 milliliters oil in a skillet, add 1 teaspoon garlic and stir well.
2. Then, add 115 grams bell pepper and mix it well.
3. Cook for 5 - 7 minutes on medium heat.
4. Add 1 tablespoon green chili and mix it well.
5. Now, add 25 grams paneer and mix it again.
6. Cook for 3 - 5 minutes on medium heat.
7. Add 1/2 teaspoon salt, 1/2 teaspoon red chili and mix it well.
8. Then, add 320 milliliters water and mix it again.
9. Bring it to a boil.
10. Add 10 grams maggi masala and mix it well.
11. Now, add 120 grams maggi noodles and mix it again.
12. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
13. Open the lid, add 30 grams processed cheese and mix it well.
14. Cook for another 3 - 5 minutes on medium heat.
15. Remove it from heat and keep aside.
16. In a mixing bowl, add 4 eggs, 1/2 teaspoon salt, 1/2 teaspoon chilli flakes, 1 teaspoon dried basil, 1 teaspoon dried parsley and mix it well.
17. Heat 1 1/2 tablespoons oil on a tawa.
18. Add the prepared egg mixture on it.
19. Cook for 5 - 7 minutes on medium heat.
20. Flip it gently.
21. Cook for another 3 - 5 minutes on medium heat or until the omelette is cooked from both sides.
22. Place it on a board.
23. Add the prepared maggi on it and spread it evenly.
24. Garnish some grated paneer on it.
25. Roll it tightly.
26. Cut it into pieces.
27. Serve.