Wash, boil, peel and grate potatoes.
String, wash and finely chop French beans. Peel, wash and finely chop carrot. 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.
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.
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.
Heat one tablespoon of oil in a pan, add garlic and mushrooms and saute for a minute. Add mixed boiled vegetables and saute for two minutes.
Add turmeric powder, cumin powder and half of the green chillies, mint and coriander leaves and slat to taste. Mix and saute for a minute.
Add potatoes and chaat masala and mix well. Remove from heat, transfer to a bowl and let cool. Divide into eight equal portions.
Shape into one and a half inch long-finger-like rolls. Blend cornstarch in water to make a batter of thick consistency.
Heat sufficient oil in a kadai. Dip vegetable rolls in batter and deep fry till golden or alternatively, grill in a tandoor.
Mix together yogurt, remaining green chillies, coriander and mint leaves.
Placed two vegetable rolls in a roomali roti, pour some yogurt mixture over. Sprinkle sambal, chaat masala and black slat. Roll up and serve immediately |
