Veg roll recipe for kids – This simple veg roll recipe is an all-time favorite with my kids and is made very often for their school box. There is no potato or paneer used here and is made with simple veggies like cabbage, carrots and capsicum. The filling is made by sautéing the veggies in a Chinese style on a high flame which lends that nice unique aroma.
There are so many ways a veg roll is made, this is the way I make.
Vegetables: More veggies like onions, spring onions, cauliflower, peas, corn, broccoli and beans can also be used.
Roti: For the rolls, I use the regular roti or chapati made with whole wheat flour. We make fresh roti every day for our meals. So I have used the same here.
You can use any kind of rotis or even tortillas here.
Sauce: These simple veg rolls can be made without any sauce or chutney especially if making for later consumption. Sauce will make the rolls soft and soggy if rested.
Here in this post I have used homemade tomato sauce which is completely optional. Sometimes I also use this schezwan sauce to spice up the rolls. You may use any of your favorite sauces.
For these rolls, a green chutney may not go well since the filling is made in Chinese style.
Making dough for rolls
Making the dough for roti. If you already know how to make soft rotis then you can skip this part.
1. Add 1 heaped cup of atta to a mixing bowl along with salt. You can skip salt it does not affect the texture.
2. Add little less than 1/3 cup water along with 1 tsp oil if you prefer. I do not use either salt or oil most times and they still come out good if you knead well. You can also use thin buttermilk to knead the dough.
3. Mix it and make a dough sprinkling more water if needed. Knead it well till it looks soft and pliable. Cover this with a moist cloth or a lid and set aside until we make the filling.
4. Heat oil in a wide heavy bottom pan or wok. Saute garlic and chilli until a nice aroma comes out. If making for kids, just skip the green chili.
5. Set the flame to the highest and add all the veggies.
6. Continue to saute on a high flame for 2 to 3 mins until the veggies are partially done and remain crunchy.
7. Add pepper and salt.
8. Toss for another 1 to 2 mins. At this stage you can also use half tsp vinegar and 1 tsp naturally brewed soya sauce. Set this aside to cool completely.
How to make veg rolls
9. Just give a quick knead once more. Divide the dough to 4 to 5 equal parts.
10. Dust little flour/ atta on the rolling area or board. Place a ball and sprinkle some atta over it too and flatten it.
11. Roll the dough to a even roti without applying too much pressure. You may sprinkle flour as needed but do not over do as it makes the roti hard.
12. Heat a tawa / griddle well. When it is hot enough, Put on the flame to medium high. Then transfer the roti carefully.
13. Bubbles will begin to appear very soon. Flip it and press down gently with a spatula. This helps the roti to puff well.
14. Cook on both the sides until golden spots appear. You can drizzle some ghee, oil or even butter. Stack these in a plate lined with a clean cloth or kitchen tissue. Repeat making all steps to make more roti.
15. Place the roti on a plate. Grease thinly using olive oil.
16. Smear sauce evenly and lightly including on the edges. Place the veggies to one side.
17. Fold on one side to close the roll. Repeat it on the other side as well if you plan to cut it to 2 pieces.
18. Begin to roll it tightly and stick up the edge. Halve them and roll in butter paper.
Since these have sauce in it, they are not very firm so it is good to cut them to 2 and roll in butter paper.
To pack them in school box, skip the sauce or chutney and pack it separately.
Ingredients (1 cup = 240ml )
For making rolls or wraps
- 1 cup atta heaped, / whole wheat flour
- salt as needed (optional)
- 1 tsp oil
- 1/3 water warm
For the filling
- 1.5 tbsp olive oil
- 1 to 2 garlic cloves finely chopped
- 2 to 3 cups cabbage shredded (drained completely)
- 1 cup carrots shredded
- 1 cup bell peppers
- 1 chili slit ( skip if making for kids)
- 1/4 tsp pepper coarsely crushed
- salt as needed
- 0.5 tsp vinegar
- 1 tsp soya sauce (organic or naturally brewed, skip for kids)
- salt very little
- Garlic sauce or tomato sauce as needed
Making roti – skip if you know
- Add flour, oil and salt to a mixing bowl. Make a soft dough using water as needed. Knead it very well until soft and pliable. Set this aside until the stuffing is ready.
- Once the stuffing is done, set aside to cool and begin to make the rotis.
- Divide the sough to 4 to 5 equal parts.
- Dust the rolling area with some atta. Place a ball of dough. sprinkle some flour on it as well and flatten it.
- Roll the dough evenly to make a round roti, sprinkling more flour if needed.
- Heat a griddle or tawa until hot enough on a medium high heat. Transfer the roti to the griddle and begin to toast it.
- When you see bubbles over the roti, flip it to the other side and press gently with a spatula which helps the roti to puff up well.
- Cook on both the sides until golden to brown spots appear. Stack these in a plate lined with cloth or kitchen tissues. Cool these. Then proceed further to make the rolls.
Making the filling
- Heat oil in a pan, saute garlic and chill until aromatic.
- Add the veggies and saute on a very high flame until they are partially cooked.
- Add pepper , sauce and vinegar. Sprinkle salt.
- Mix and saute until the sauce evaporates. Cool this completely
Making veg rolls
- Smear olive oil thinly all over the roti. Then spread your favorite sauce over the roti including the edges.
- Place the fried veggies to one edge and fold both the edges to seal.
- Begin to roll tightly to make a roll.
- Halve veg rolls and roll in butter paper.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes