In a mixing bowl, combine 250 g flour, 1 tsp salt and 2 tbsp oil. Gradually add 120 ml warm water, kneading until a smooth, non‑sticky dough forms. Cover with a damp cloth and rest for 15 minutes.
02
Step
Phase 1: Preparation & Setup
While the dough rests, blend mint leaves, coriander leaves, green chili, lemon juice, sugar, 1 tsp salt and a splash of water to a smooth chutney. Transfer to a bowl and set aside.
03
Step
Phase 1: Preparation & Setup
Slice cabbage, carrot and capsicum thinly (julienne). If using soy strips, soak them in warm water for 5 minutes, then squeeze excess moisture.
04
Step
Phase 2: Rolling & Paratha Cooking
Divide the rested dough into 4 equal balls. On a lightly floured surface, roll each ball into a 20‑cm thin circle, applying gentle pressure to create visible layers.
05
Step
Phase 2: Rolling & Paratha Cooking
Heat a tawa (flat griddle) on medium flame. Brush lightly with oil, place the rolled dough, and cook 1‑2 minutes until light golden spots appear. Flip, brush the other side, and press gently with a cl...
06
Step
Phase 3: Sautéing Filling & Simmering
On the same tawa, heat 2 tsp oil on medium flame. Add 1 tsp cumin seeds; let them crackle and release a nutty aroma (≈10 seconds).
07
Step
Phase 3: Sautéing Filling & Simmering
Add the sliced mixed vegetables (and soy strips if using). Sauté for 3‑4 minutes, stirring continuously, until they turn bright‑colored but retain crunch.
08
Step
Phase 3: Sautéing Filling & Simmering
Season with 1 tsp coriander powder, 1/2 tsp garam masala, 1 tsp chaat masala, 1/2 tsp black salt, and regular salt to taste. Mix well and cook another 2 minutes on low flame, allowing the spices to co...
🇮🇳FSSAI™ COMPLIANT
VEG शाकाहारी
🇺🇸 USDA™ FoodData™
Verified
Per Serving · FSSAI Schedule II
Nutritional Information
Serving Size: 1 roll
377 kcal
Energy / ऊर्जा · 1577 kJ
19%% Adult RDA*
30.4g
Protein
58.2g
Carbohydrates
2.5g
Total Fat
Dietary Fiber1.6g
Total Sugars4.4g
Sodium1133mg
Potassium316mg
*Percent Daily Values (% RDA) based on 2,000 kcal diet (ICMR-NIN 2020 / FSSAI). Verified via reference nutrition databases.