Roasted Vegetables and Spinach Kathi Rolls

Methods

• To make the dough of the paranthas, take whole wheat flour in a large mixing bowl, add salt and refined flour and mix well. Add milk gradually and knead into a soft dough. Drizzle 1 tsp olive oil over the dough and knead lightly. Cover the dough with damp cloth and let it rest for some time.
• To make the stuffing, heat oil in a non-stick pan, add onion and saute until golden brown. Add ginger-green chilli paste and saute for 1 minute. Add all the mixed vegetables, saute for 3 minutes or till just cooked.
• Add turmeric powder, garam masala powder and lemon juice and mix well. Cook, covered, for 2 more minutes and switch off heat. Set aside to cool.
• To make each roll, divide the dough into equal portions. Dust each portion with some dry flour and roll out into chapattis.
• Heat a non-stick tawa, keep each chapatti on it and cook, turning sides, till both sides are evenly cooked.
• At the time of serving, toast each chapatti with little oil. Spread ½ tbsp green chutney on one side, place a heaped tbsp of stuffing in the centre, then roll it tightly, taking care that the vegetables do not fall out.
• Then wrap the lower part of the rolls with aluminium foil and serve.