How to make Vegetable Khasta Roll -

Indian spring roll with a vegeterian stuffing.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Fusion

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Avocado Tartine Crispy Squid Rings with Spicy Mayo Bombay Sandwich Chao Tom

Vegetable Khasta Roll

Vegetable Khasta Roll Recipe Card


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.  

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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.