Steamed Vegetable Rolls

Step 1: Prepare the Dough

In a large bowl, combine 2 cups of wheat flour, 1/3 tbsp of carom seeds, 1/4 tbsp of cumin seeds, and salt to taste. Mix the dry ingredients well. Gradually add water and knead to form a tight dough. Divide the dough into 3 equal balls, cover, and set aside.

Step 2: Prepare the Vegetable Stuffing

In another bowl, add 2 large grated potatoes, 1 medium grated carrot, 1/3 cup chopped spinach, 1 small chopped onion, and 1 chopped green chili. To this, add the spices: 1/3 tbsp cumin powder, 1/3 tbsp coriander powder, 1/3 tbsp cinnamon powder, 1/2 tbsp red chili flakes, red chili powder to taste, 1/3 tbsp turmeric powder, salt to taste, and a pinch of garlic powder. Mix everything together until well combined.

Step 3: Stuff and Roll the Dough

Lightly dust a clean surface with flour. Take one dough ball and roll it out into a slightly thick rectangular sheet. Spread one-third of the prepared vegetable stuffing evenly over the rolled dough, leaving a small border on the edges.

Step 4: Form the Rolls

Carefully and tightly roll the dough sheet into a log. Pinch and seal the edges firmly to ensure the stuffing does not come out. Repeat the process to make two more rolls with the remaining dough and stuffing.

Step 5: Steam the Rolls

Grease a steamer plate or a perforated plate with oil. Place the prepared rolls on the plate. Place the steamer plate inside a pot with hot, boiling water. Cover the pot with a lid and steam the rolls for 5-6 minutes.

Step 6: Check and Serve

After 5-6 minutes, carefully remove the steamed rolls from the pot. The rolls are now perfectly cooked. You can slice them and serve them hot.

• Ensure the dough is kneaded tightly to prevent the rolls from breaking while steaming.

• Seal the edges of the roll properly to keep the stuffing inside.

• Grease the steamer plate well to prevent the rolls from sticking.

• After steaming, you can slice the rolls and pan-fry them until golden brown for a crispy texture.

• Add other vegetables like grated cabbage, bell peppers, or paneer to the stuffing.