Step-by-Step Instructions

1. 1.Prepare the Dough

   In a bowl, combine 2 cups of wheat flour, 1/3 tablespoon carom seeds, 1/4 tablespoon cumin seeds, and salt to taste. Mix the dry ingredients well. Gradually add water and knead to form a tight dough. Continue kneading until the dough is smooth and pliable.

2. 2.Rest the Dough

   Divide the kneaded dough into 3 equal balls. Cover the dough balls and set them aside to rest while you prepare the stuffing.

3. 3.Prepare the Stuffing

   In a separate bowl, combine 2 large grated potatoes, 1 medium grated carrot, 1/3 cup chopped spinach, 1 small chopped onion, 1 chopped green chili, 1/3 tablespoon cumin powder, 1/3 tablespoon coriander powder, 1/3 tablespoon cinnamon powder, 1/2 tablespoon red chili flakes, red chili powder to taste, 1/3 tablespoon turmeric powder, salt to taste, and a pinch of garlic powder. Mix all the ingredients thoroughly until well combined.

4. 4.Roll and Fill the Dough

   Dust a clean surface with flour. Take one dough ball and roll it out into a slightly thick, flat circle. The thickness should be uniform. Spread a generous amount of the prepared vegetable stuffing evenly over the rolled dough, leaving a small border.

5. 5.Form the Rolls

   Carefully roll the dough tightly from one end to the other, creating a log shape. Ensure the roll is tight to prevent it from opening during steaming. Seal the ends and the seam well to secure the stuffing inside. Repeat this process for the remaining dough balls and stuffing.

6. 6.Steam the Rolls

   Grease a steamer plate well with oil. Place the prepared rolls on the greased steamer plate. Place the steamer plate over hot water in a pot or steamer. Cover and steam the rolls for 5-6 minutes, or until they are cooked through and firm to the touch. The rolls will appear slightly translucent and firm when done.

7. 7.Serve

   Once steamed, carefully remove the rolls from the steamer. Let them cool slightly, then cut them into desired sizes. Serve hot with your favorite chutney or sauce.