Wednesday, 13 August 2014

Vegetable Roll (காய்கறி ரோல்)

All of us get bored with the routine once in a while, and understandably we look for a change. This holds true  both for cooking as well as eating. Here is a way of making your mundane chappati-sabzi into an interesting vegetable roll (காய்கறி ரோல்). Isn’t this cool? Vegetable rolls are yummy, spicy and quite filling. You can make it as a stand-alone item for lunch or dinner. This particular recipe works great for me and my family just loves it. Vegetable rolls taste wonderful with sliced onions and green chutney.

Ingredients: (Makes approximately 12 rolls)
Mixed vegetables – 4 teacups or 800ml measure*
*Carrot, French beans, potato, cauliflower and green peas may be used 

For the marinade:
Marinated vegetables
Thick curds – ½ teacup or 100ml measure
Ginger garlic paste – 2 teaspoons
Turmeric powder – ½ teaspoon
Coriander powder – 3 teaspoons
Cumin powder – 1 teaspoon
Kashmiri chilli powder – 1-2 teaspoons (adjust to taste)
Garam masala powder – 1 teaspoon
Salt – to taste
Oil – 1 tablespoon

For the vegetable curry:
Onions – 2 no, chopped
Tomato – 1 no, chopped
Salt – to taste
Oil – 1 tablespoon
Cinnamon – 1” piece
Cardamom – 3no
Cloves – 3no
Coriander leaves – chopped, 1 tablespoon

For the chappati:
Whole wheat flour or atta – 1 teacup or 200ml measure (கோதுமை மாவு)
All purpose flour or maida – 1 teacup or 200ml measure (மைதா மாவு)
Water – ¾ teacup or 150ml measure
Salt – to taste
Oil – 2 teaspoons

For the accompaniment:
Onion – 1 no, sliced thinly
Lemon juice – ¼ teaspoon
Salt – to taste 

Method: Cut carrots, French beans and potatoes into medium sized pieces. Separate the cauliflower florets and soak them in hot salted water for 5 minutes, and then drain. Shell the peas. Wash all the vegetables well, drain and keep aside.

How to prepare the marinade: Mix curds, ginger garlic paste, turmeric powder, coriander powder, cumin powder, Kashmiri chilli powder, garam masala, salt and oil together into a smooth paste. Add the cut vegetables and mix well to ensure that the marinade coats all the vegetable pieces fully (See the picture above). Allow the vegetables to marinate for one hour. 

How to make the vegetable curry: Heat oil in a kadai, add cinnamon, cardamom and clove and sauté for a minute. Switch off the stove. After 5 minutes remove the spices from the oil and discard. Heat the oil on medium flame, add chopped onions and fry till they become transparent. Now add chopped tomatoes and required salt. Cover and cook till the tomatoes are done. Add marinated vegetables and mix well. Cover and cook on low flame till the vegetables are cooked and oil separates. Garnish with coriander leaves and switch off the fire. Divide the curry into 12 equal parts and keep aside.

How to make the chappatis: Mix wheat flour, all purpose flour and salt in a large bowl. Add water little by little and knead it into firm dough. Add oil and knead very well. Cover it with a wet cloth for 30 minutes. After standing for half an hour, the dough becomes softer. Divide the dough into 12 equal parts and roll them into balls. Roll the dough ball into a thin, large sized chappati on a board using a rolling pin, dusting with flour as required.

Roll out a large, thin chappati
Heat the tava on medium flame. Once hot, place the rolled out chappati on the tava and allow it to cook for a minute. Then turn it over and cook till brown spots appear on both sides.

Cook till brown spots appear on both sides
How to make the vegetable roll: Keep the hot chappati on a plate.
Step-1: Place one part (approximately 2 tablespoons) of curry in the center of the chappati. Arrange it vertically.
Step-1: Place the curry in the center
Step-2: Fold the lower end of the chappati over the curry.

Step 2: Fold the lower end over the curry
Step-3: Next, fold the left end of the chappati over the previous fold

Step 3: Fold the left end over curry
Step-4: Now, roll the chappati from left to right tightly with the curry inside into a compact roll. Your yummy, spicy vegetable roll is ready!

Step 4: Roll the chappati from left to right
How to store the rolls: Place a clean square cotton cloth at the bottom of a big hot case. Arrange rolls side by side at the bottom of the hot case. Then place the next row of rolls on top of the bottom row, as you make them. Once you finish making all the rolls, fold the edges of the cloth over the vegetable rolls to cover them fully and tightly close the lid of the hot case. The vegetable rolls will remain fresh and hot at least for an hour. Alternately, you can wrap the aluminum foil around each vegetable roll and store in the hot case wrapped in a kitchen towel.
Store in a hot case folded in a clean cloth
How to make the accompaniment: Slice onions thinly. Add salt and lemon juice to the onion slices. Mix well. Serve hot vegetable rolls with green chutney (பச்சை சட்னி) and onion slices. Click here to know how to make green chutney.

Vegetable rolls served with onion and green chutney
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