Sanjeev Kapoor

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Vegetable Khasta Roll

Indian spring roll with a vegeterian stuffing.

This is an exclusive website recipe.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Vegetable Khasta Roll

Main Ingredients

Mixed vegetables, Oil





Level Of Cooking


Try something new


  • Mixed vegetables finely chopped, boiled
    1 cup
  • Oil
    to fry
  • Garlic finely chopped
    4 cloves
  • Mushrooms
  • Turmeric powder
    1/2 teaspoon
  • Cumin powder
    1 teaspoon
  • Green chillies finely chopped
  • 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
  • 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.

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