Vegetable Roti Wrap Recipe – Wheat Flour & Spicy Chaat Masala

Last Updated on 2 months by Neha Deshmukh

Vegetable Roti Wrap Recipe – Wheat Flour & Spicy Chaat Masala

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, delicious, and satisfying meals. And let me tell you, these Vegetable Roti Wraps are a total game-changer. I first made these when I was craving something flavorful but didn’t want to spend hours in the kitchen. They’ve become a regular in my house ever since! They’re perfect for a light lunch, a quick dinner, or even a tasty snack.

Why You’ll Love This Recipe

These roti wraps are seriously addictive. They’re packed with fresh veggies, a delightful blend of spices, and wrapped in soft, homemade roti. Plus, they’re super customizable – you can easily adjust the spice level or swap out the veggies to suit your taste. They’re also a fantastic way to get a healthy and satisfying meal on the table in under 40 minutes!

Ingredients

Here’s what you’ll need to make these amazing Vegetable Roti Wraps:

• 1 1/4 cup whole wheat flour (approx. 150g)
• 1/2 cup all-purpose flour (approx. 60g)
• 1/2 tsp salt
• 2 cups julienne mixed vegetables (beans, carrot, capsicum, cabbage) – about 200g total
• 1 tsp ginger-green chili paste
• 1/2 tsp chaat masala
• 1 tsp Kitchen King Masala
• 2 eggs (optional)
• 1 tbsp lemon juice
• 2 onions, sliced
• 2-3 tbsp olive oil

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Whole Wheat Flour & All-Purpose Flour Blend: I love using a mix of whole wheat and all-purpose flour for the roti. It gives them a lovely texture – soft but with a bit of bite. You can adjust the ratio to your preference, but this 3:2 blend works beautifully.
• Kitchen King Masala: This is a fantastic all-purpose spice blend that adds a wonderful depth of flavor. It’s a staple in many Indian kitchens! If you can’t find it, you can substitute with garam masala, but it won’t be quite the same.
• Chaat Masala: Don’t skip this! It adds that signature tangy, savory kick that makes these wraps so special.
• Olive Oil: I prefer olive oil for sautéing the vegetables, but you can use any cooking oil you like. I find it adds a nice subtle flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, combine the whole wheat flour, all-purpose flour, and salt. Gradually add water, mixing until a soft, pliable dough forms. Knead for about 5-7 minutes, then cover and let it rest for at least 15-20 minutes. This resting time is key for soft rotis!
2. While the dough rests, let’s prepare the vegetable filling. Blanch the julienned vegetables briefly in hot water for about 2 minutes. Drain well.
3. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the ginger-green chili paste and sauté for a minute until fragrant. Add the blanched vegetables, chaat masala, and Kitchen King Masala. Sauté for another 5-7 minutes, until the vegetables are tender-crisp. Stir in the lemon juice and a pinch of salt. Set aside.
4. Now, let’s make the onion mixture. In a separate bowl, combine the sliced onions with a little green chutney (store-bought or homemade).
5. Divide the dough into equal portions (about 6-7). Roll each portion into a thin roti using a rolling pin.
6. Heat a tawa (flat griddle) over medium heat. Cook each roti lightly on both sides, until lightly browned.
7. Optional (for non-vegetarians): Lightly beat the eggs and brush them onto the rotis after cooking. This adds a lovely richness.
8. Spread a layer of guacamole or chutney onto each roti. Add a generous portion of the vegetable filling and top with the onion mixture.
9. Roll the roti tightly and wrap it in butter paper or foil for easy handling.

Expert Tips

• Don’t over-knead the dough, or the rotis will become tough.
• Make sure the tawa is hot enough before cooking the rotis.
• If the dough is sticking to the rolling pin, dust it with a little flour.
• For extra flavor, add a sprinkle of red chili powder to the vegetable filling.

Variations

This recipe is so versatile! Here are a few ideas to spice things up:

• Vegan Adaptation: Skip the egg wash and use a vegan chutney or spread.
• Spice Level Adjustment: Adjust the amount of green chili paste and chaat masala to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Gluten-Free Option: Use a gluten-free flour blend for the roti.
• Festival/Travel-Friendly Adaptation: These wraps are perfect for picnics or taking on road trips! Just wrap them tightly and they’ll stay fresh for hours. My family always packs these for our annual Diwali celebrations.

Serving Suggestions

These Vegetable Roti Wraps are delicious on their own, but you can also serve them with:

• A side of yogurt or raita
• A fresh salad
• A spicy chutney

Storage Instructions

Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.

FAQs

Let’s answer some common questions:

• What type of flour is best for roti? A blend of whole wheat and all-purpose flour works best, but you can use 100% whole wheat flour if you prefer.
• Can I make the vegetable filling ahead of time? Absolutely! You can make the filling a day in advance and store it in the refrigerator.
• What is Kitchen King Masala and where can I find it? It’s an Indian spice blend, available at most Indian grocery stores. Online retailers also carry it.
• Can I use a different oil instead of olive oil? Yes, you can use any cooking oil you like, such as vegetable oil, canola oil, or sunflower oil.
• How can I prevent the roti from becoming too hard? Make sure to knead the dough well and let it rest. Also, don’t overcook the rotis on the tawa.