A roll which has the protein of rajma and the spiciness of achar. Quick, healthy and a tasty version of roll.
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Yield / Serves
For the roti: 1 cup Atta
1 tbsp oil
Pinch of salt
Water to knead the dough
For the Rajma filling: 1 cup rajma soaked and boiled
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 tsp turmeric powder
1-2 tsp red chilli powder
1 tbsp coriander powder
1/2 cup finely chopped onions
1 cup finely chopped tomatoes
1 tbsp tomato ketchup
2 tbsp chopped coriander leaves
Salt to taste
Oil for cooking
Achaar masala ( i used readymade pickle of haldirams)
Chopped onions, tomatoes and cabbage
Knead a soft dough with the ingredients of the roti. Divide the dough into equal portions and roll out each portion into circle using little flour. Heat the nonstick tawa and cook the rotis from both the sides.
Heat oil in a nonstick pan add ginger and garlic saute on medium flame for few seconds. Add turmeric powder, chilli powder and coriander powder and saute on medium flame for a few seconds.
Add onions and saute on medium flame for 1 to 2 mins. Add the tomatoes and little water and saute on medium flame for 3 to 4 mins while stiring ocassionly.
Add the tomato ketchup, salt and rajma, mix well and cook on medium flame for 1 or 2 mins.
Add chopped coriander leaves mix well. Switch off the flame and keep aside.
Assembling the roll: just before serving the roll warm the roti on non stick tawa then spread 1 tsp of achaar masala evenly over it.
Add the prepared rajma filling then top with chopped onions, tomatoes, cabbage and green chutney and roll up the roti tightly.
Insert the toothpick in the centre so the roll does not open. Repeat the same process for making rest of the rolls.
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