Mixed Vegetables: 4 cups, chopped in small pieces (2 Potatoes, 4 carrots, 14-15 Green Beans, some chunks of cauliflower, 1 medium radish, 1 raw banana, 1/4th of a medium lauki, 2-3 small brinjal). You may use any of your choice of vegetables.
Salt: 1/2 Tablespoon or to taste
Turmeric Powder: 1 Teaspoon
Oil: 2 Tablespoon
Cumin seed: 1/2 Teaspoon
Fennel seeds: 1/2 Teaspoon
Bay Leaf: 1
Cinnamon Stick: 1 small, 1/2 inch
Ginger, garlic, green chili paste or crushed: 1 Tablespoon
Onion: 1 small
Tomato: 1 small
Coriander Powder: 2 Tablespoon
Cumin Powder: 1 Tablespoon
Mustard Powder: ½ Tablespoon
Red Chili Powder: 1 Teaspoon
Aamchur Powder: 1 Teaspoon
Lemon juice: a few drops
Water: as required
Fresh Coriander leaves: chopped, 1 tablespoon
Water: As required
Heat oil in a pan, add cumin seeds, fennel seeds, bay leaf, cloves, cardamom, cinnamon stick. Roast for 30 seconds.
Add onion and fry till onions are golden brown.
Add ginger, garlic, chili paste and tomatoes. Fry for 2-3 minutes or till tomatoes are cooked.
Wash the chopped vegetables and drain the water.
Add the washed vegetables, salt and Turmeric powder in the pan. Mix well. Sprinkle a few drops of water and cover the pan. Let it cook for 12-15 minutes or till veggies are almost cooked.
Add coriander powder, cumin powder, mustard powder, red chili powder, aamchur powder and lemon juice. Mix everything well. Add ¼ cup of water and let it cook for another 5 minutes or till all vegetables are completely cooked.
Green Beans: 5-6, washed and cut into small thin pieces, lengthwise
Onions: 1 medium, cut into thin pieces, lengthwise
Bell pepper: 1, washed and cut into thin pieces, lengthwise
Cabbage: 1/8 of a medium one, grated or thinly chopped
Potato: 2, boiled and mashed
Oil: 2 tablespoons
Garlic Cloves: 1 teaspoon, finely chopped or crushed
Ginger: 1 teaspoon, finely chopped or crushed
Green chili: 1 teaspoon, finely chopped or crushed
Salt: 1 teaspoon or to taste
Black pepper powder: ½ teaspoon
Garam Masala: 1 teaspoon
Chat Masala: 1 teaspoon
Coriander leaves: 1 tablespoon
Lemon Juice: ½ tablespoon
Tomato Sauce: 2 Tablespoon
Green Chutney: 2 Tablespoon
Onion: 1 tablespoon, finely chopped
Green chili: 1 teaspoon, finely chopped
Cucumber: 2 Tablespoon, finely chopped
In a bowl mix flour and salt. Add 1 tablespoon curd, 1 tablespoon oil and mix well. Add water to make a smooth dough. Cover the dough with a wet cloth and keep aside for 10-15 minutes.
Now heat 2 tablespoons of oil in a pan.
Add onion, ginger and garlic. Saute for 1 minutes.
Add carrot, beet root, beans, bell pepper, cabbage, green chili and salt. Mix well and cover for 3 minutes.
Remove the cover and add mashed potato, black pepper powder, garam masala and chat masala. Mix well and cook in high flame till the mix for 4 minutes or till all the water from the veggies are gone. Stir occasionally.
Turn off the heat. Add coriander leaves, lemon juice and mix well.
Heat a tawa.
Take the dough and divide into 8 equal portions. Roll each portion into balls. Roll each ball into a 6-inch diameter circle. Sprinkle little flour if needed while rolling.
Place the circle on the tawa in medium heat. Flip it after 30 seconds. Spread 1 teaspoon oil over it. Flip again and spread little oil in other side too. Using a flat spatula, press the circle so it becomes crispy. Flip and cook until both side has golden brown spots (not black).
Take out and place it on a wooden board. Spread ¼ tablespoon green chutney on the circle / roti. Now add 1 tablespoon of the cooked veg stuff in one vertical edge. Add little onion, green chili, cucumber and spread little tomato sauce. Fold ½-inch from both the horizontal edges and start rolling the roti pushing the stuffs tight.
Or else, just add all the stuff in the middle vertical line of the roti and fold both edges, one top of another and press gently.