Steamed Vegetable Rolls (Aloo Paratha Rolls)

Step 1: Prepare the Dough Base

In a bowl, combine 2 cups of wheat flour, 1/3 tbsp carom seeds, 1/4 tbsp cumin seeds, and salt to taste. Mix the dry ingredients thoroughly.

Step 2: Knead the Dough

Gradually add water to the dry ingredients and knead to form a tight dough. Continue kneading until the dough is smooth and pliable.

Step 3: Form Dough Balls

Divide the kneaded dough into 3 equal balls, cover them, and set aside to rest.

Step 4: Prepare Vegetable Base for Stuffing

In a separate bowl, add 2 big size grated potatoes, 1 medium size grated carrot, 1/3 cup chopped spinach, and 1 small chopped onion.

Step 5: Season the Stuffing

Add 1 chopped green chili, 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 to the vegetables.

Step 6: Mix the Stuffing

Mix all the stuffing ingredients thoroughly until they are well combined and evenly distributed.

Step 7: Roll Out the Dough

Dust a clean surface with flour. Take one dough ball and roll it out into a slightly thick, flat rectangle or circle. Ensure the thickness is even.

Step 8: Add the Stuffing

Evenly spread a generous amount of the prepared vegetable stuffing over the rolled dough, leaving a small border around the edges.

Step 9: Form the Roll

Carefully make a tight roll from one end, ensuring the stuffing is completely enclosed. Seal the ends well to prevent the stuffing from coming out during steaming.

Step 10: Repeat for Remaining Dough

Repeat the rolling, stuffing, and sealing process for the remaining two dough balls to create three rolls in total.

Step 11: Prepare for Steaming

Grease a steamer plate or colander with oil. Place the prepared rolls on the greased plate, ensuring they are not overcrowded.

Step 12: Steam the Rolls

Place the steamer plate over a pot of hot water. Cover the pot and steam the rolls for 5-6 minutes until they are cooked through and firm.

Step 13: Serve

Carefully remove the steamed rolls from the steamer. Cut each roll into halves and serve hot.

• Ensure the dough is tight for easy rolling.

• Don't overfill the rolls to prevent bursting during steaming.

• Grease the steamer plate well to prevent sticking.

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

• Serve with chutney or yogurt.

• Can be pan-fried after steaming for a crispier texture.