METHOD
OF PREPARATION :-
1. Wash, boil, peel and grate potatoes.
2. String, wash and finely chop French beans. Peel,
wash and finely chop carrot. Wash and drain green peas. Wash and
drain green peas. Wash cauliflower and break into small florets.
Place French beans, carrot, green peas and cauliflower in a colander
and place on a pan of boiling water. Steam lightly for six to seven
minutes. Drain well.
3. Clean, wash and quarter mushrooms. Peel, wash
and chop garlic. Remove stems, wash and finely chop green chillies.
Clean, wash and finely chop mint and coriander leaves.
4. Wash and chop tomatoes finely. Peel, wash and
finely chop onions and cucumbers. Mix all these together and keep
covered in a bowl. This is called sambal.
5. Heat one tablespoon of oil in a pan, add garlic
and mushrooms and sauté for a minutes. Add mixed boiled vegetables
and sauté for two minutes.
6. Add turmeric Powder, cumin powder and half of
the green chillies mint and coriander leaves and salt to taste.
Mix and sauté for a minutes.
7. Add potatoes and chaat masala and mix well.
Remove from heat transfer to a bowl and let cool. Divide into eight
equal portions.
8. Shape into one and half inch long finger-likes
rolls. Blend cornstarch in water to make a batter of thick consistency.
9. Heat sufficient oil in a kadai. Dip vegetable
rolls in batter and deep fry till golden or alternatively, grill
in a tandoor.
10. Mix together yogurt, remaining green chillies,
coriander and mint leaves.
11. Place two vegetable rolls in a roomali roti,
pour some yogurt mixture over. Sprinkle sambal, chaat masala and
black salt. Roll up and serve immediately.
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