Sukhi Subzi Roll can be done with an everyday vegetable side dish with your regular wheat rotis. These rolls can be packed for office lunch as well as the filling is dry.
I regularly make Aloo Cauliflower Sukki Subzi. This time when I decided to make some rolls, I wanted it to be different and have mixed vegetables in it. So included fresh peas along with loads of onions and tomatoes to make it more filling.
I have used Kitchen King Masala. You can use any curry powder or garam masala that you have on hand. Unlike yesterday’s rich Parotta base, I wanted to keep it regular. So I used my everyday chapati dough and made a single layer roti.
This for the second day of Wraps and Rolls under BM#90
Step By Step Pictures for making Sukhi Subzi Roll
Sukhi Sabzi Roll
For the Roti
1 cup Wheat Flour
Salt to taste
Water as required
For the Filling
2 cups Cauliflower Florets
1/2 cup Peas Fresh
2 medium potato
3/4 cup Onions
1/2 cup Tomato Puree
1 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
A Pinch Garam Masala
1/2 Kitchen King Masala
Salt to Taste
For the Rotis
Knead the flour to a soft dough. Let it rest for 10 mins.
Pinch out equal balls and roll out as chapati.
Cook on both sides with oil.
For the Sukki Subzi
Wash and cut the cauliflower florets. Microwave with enough water and salt added for about 5 mins.
Microwave 2 medium potatoes with slashes over it. Peel the outer skin.
Heat a nonstick pan with Oil, saute the onion juliennes, then add fresh peas.
Cook for a couple of minutes, then add drained cauliflower.
Next, add the cubed potatoes.
Add salt, turmeric. then all the spice powders. Mix well.
Now add the Tomato puree and simmer till the vegetables get combined.
Cook for 5 to 7 mins.
Assembling the Roll.
Spread the roti on a plate, spread the mayo sauce.
Now place the sukki subzi over it and rightly roll over.
Serve as such or with any side dip.