How to make Vegetable Khasta Roll - Indian spring roll with a vegeterian stuffing.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mix Vegetables, Roomali Rotis (रूमाली रोटियाँ)

Cuisine : Fusion

Course : Snacks and Starters

Vegetable Khasta Roll Recipe Card

Vegetable Khasta Roll

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

You can also find more Snacks and Starters recipes like Keema Pattice, Kuzhi Uppu Paniyaram, Grilled Paneer With Chilli Plum Sauce, Red Slaw Sandwich.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Vegetable Khasta Roll Recipe

  • Mix Vegetables finely chopped, boiled 1 cup

  • Roomali Rotis to fry

  • Garlic finely chopped 4 cloves

  • Mushrooms 6

  • Turmeric powder 1/2 teaspoon

  • Cumin powder 1 teaspoon

  • Green chillies finely chopped 4

  • Mint leaves chopped 1 tablespoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Salt to taste

  • Potatoes boiled and grated 1/2 cup

  • Chaat masala 1 teaspoon

  • Cornflour/ corn starch 1 cup

  • Yogurt 1 cup

  • Rotis roomali 4

  • Sambals (tomatoes, cucumber, onion's) 1 teaspoon

  • Black salt (kala namak) 1/4 teaspoon


Step 1

Heat one tablespoon of oil, add chopped garlic and chopped mushrooms and saute. Add mixed boiled vegetables and saute for a few minutes. Add turmeric powder, cumin powder and mix.

Step 2

Add half the finely chopped green chillies, mint and coriander leaves and salt to taste. Mix and saute for a while. Add grated boiled potato and chaat masala and mix well.

Step 3

Take off the heat, transfer to a bowl and let it cool. Shape into one and a half inch long finger like rolls. Make a thick batter with cornflour and enough water.

Step 4

Heat oil in a kadai. Dip the vegetable rolls in the flour batter and deep fry till golden. Or grill in a tandoor. Mix together yogurt, remaining finely chopped coriander and mint leaves and remaining finely chopped green chillies.

Step 5

Place two vegetable rolls in a roomali roti, pour some yogurt mixture over. Sprinkle sambal (chopped tomatoes, chopped cucumber and chopped onions), chaat masala and black salt. Serve immediately.