Vegetable Khasta Roll Recipe - Indian spring roll with a vegeterian stuffing.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mixed vegetables(मिक्स्ड वेजिटेबल्ज़), Oil (ऑइल)

Cuisine : Fusion

Course : Snack

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.  

For more recipes related to Vegetable Khasta Roll checkout Vegetable Tikki . You can also find more Snack recipes like Oatmeal and Nutty Toffee Rolls, Masala Moongphali, Crunchy Peanut Cookies, Nrg Dosa. Or try out these recipes from Fusion Cuisine like Tendlya Butti, Paushtik Tomato Soup, Dahiwala Cake, Mushroom Stuffed with Ricotta, Pinenuts and Basil.

Vegetable Khasta Roll Recipe - how to make Vegetable Khasta Roll

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Mixed vegetables finely chopped, boiled1 cup

  • Oil 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 roomali4

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

  • Black salt (kala namak) 1/4 teaspoon

Method

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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