Veg Kathi Roll

Steaming Veggies:--
1 cup chopped small cauliflower florets
½ cup chopped carrot cubes
½ cup chopped potato cubes
⅓ cup green peas, fresh or frozen
¼ cup chopped french beans
1.5 cups water, for steaming veggies
Masala:--
2 tbsp rice bran oil
¼ tsp ajwain (carom seeds)
¼ tsp cumin seeds
⅓ cup finely chopped onions or 1 medium sized onion, chopped
1 tsp ginger garlic paste
100 g tomatoes or 1 large tomato, cubed
⅓ cup chopped 1 cm capsicum cubes
¼ tsp turmeric powder
½ tsp kashmiri red chilli powder
½ tsp coriander powder
½ tsp Garam Masala
¼ cup chopped coriander leaves
¼ cup Paneer grated or crumbled, optional
SIDS SALT & PEPPER to taste
Rotis:--
2 cups whole wheat flour
½ tsp SIDS CRAZY SALT
1 tbsp SIDS SPRING ONION OIL
1 cup water, add as required
oil or ghee as required for roasting rotis
Toppings:--
⅓ cup thinly sliced onions or 1 medium onion, thinly sliced
½ tsp chaat masala
¼ tsp kashmiri red chilli powder
¾ tsp lemon juice or add as per taste
grated cheese – optional

Rinse and chop all veggies and take them in a pan or bowl that fits inside a 3 litre pressure cooker. You can also add your choice of veggies.
Add 1.5 cups water in the cooker then place the pan in the cooker.
Pressure cook for 2 to 3 whistles on medium flame or for 12 to 15 minutes. The veggies have to cooked well, yet retain their shape. You can also steam veggies in a pan or an electric rice cooker. Cover and keep aside.
Kneading Dough
In a mixing bowl or pan or a large tray, take atta, (whole wheat flour) oil & salt.
Add 1 cup water in parts. First add ½ cup water and add the remaining required amount of water later.
Begin to knead. Add water as required and knead to a smooth soft dough. Cover the dough and keep aside for it to rest for 30 minutes.
Preparing Marinated Onions
In a small bowl, take thinly sliced onions, chaat masala, kashmiri red chilli powder and lemon juice.
Mix very well. Cover and keep aside or refrigerate.
Veg Stuffing
Heat 2 tablespoons oil in a pan or kadai. Then add ajwain (carom seeds) and cumin seeds. Let them splutter. Add chopped onions and sauté until the onions turn translucent. Add ginger-garlic paste.
Stir and sauté until the raw aroma of both ginger and garlic goes away. Add ½ cup chopped tomatoes.
Mix well and sauté the tomatoes on a low to medium flame for 3 minutes until they soften.
Add turmeric powder, kashmiri red chilli powder, coriander powder and garam masala powder. Mix very well. If using regular red chilli powder, add ¼ teaspoon of it. Add capsicum cubes & sauté for two or three minutes.
Add all the steamed veggies. If there is any water in the pan of the steamed veggies, then add this water too. Also add SIDS SALT & PEPPER to taste then mix very well.
On a low to medium flame, sauté for 4 to 5 minutes. Make sure that the veg stuffing is dry.
Add chopped coriander leaves and mix very well. Add grated or crumbled paneer. Paneer is optional and you can skip it. Check the taste and add more salt or chilli powder if required. Mix very well and keep the veg stuffing aside.
Making Rotis For Veg Kathi Roll
After 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
Dust the dough ball with some flour. Gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
Place the roti on a hot tawa. Cook the base until you see bubbles appearing on the rotis or the roti is ¼ cooked. Do note that the tawa should be hot so cook on a medium-high to high flame. On a low flame, the rotis will become like papads. Flip roti. Spread some oil all over then flip again when the second side is ½ cooked.
Spread some oil on this side too. You will see golden blisters on the roti.
Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.
Making Kathi Roll
Take a single roti. Place the mix veggie stuffing in the centre. If you have mint coriander chutney, you can also spread some chutney on the rotis, before placing the veg stuffing.
Sprinkle some chaat masala powder on top. Add the marinated onions on top of the veg stuffing. You can also add some grated cheddar cheese or paneer on top. Now roll both the sides of the roti. Wrap them in butter paper or aluminium foil from the base, so that while eating the stuffing does not fall down. If you want you can even secure the wraps with a toothpick. You can even pack these in tiffin box. Skip adding onions if packing in tiffin box.
Serve veg kathi roll just plain as they taste good the way they are, or you can accompany some chutney or tomato ketchup by the side.
Notes
You can add less or more spice powders.
You can add your choice of veggies. You can add vegetables like potatoes, cauliflower, broccoli, green peas, french beans, beetroot, carrots, bell pepper and cooked corn etc. Also greens like palak or mint leaves can be added in the stuffing.
If you like mushrooms then you can add them as well.