Ingredients

• For Taco Rolls:
• 1 cup - maize flour
• 1 cup - plain flour
• Salt to taste
• Other Ingredients:
• 1 sprig - spring onion with greens, chopped finely
• 1 - carrot, chopped finely or grated
• 1 - small capsicum, chopped finely
• 1 - small cucumber, chopped finely
• 1 - tomato, chopped finely
• 1/2 cup - cabbage, finely shredded
• 1/2 cup - grated cheese or paneer
• 2 to 3 tbsp - tomato salsa
• 2 to 3 tbsp - green tomato relish
• Salt to taste

How to Make Veggie Loaded Taco Roll

• For taco rolls:
• Mix both flours and salt.
• Add a little water at a time to knead into a pliable dough.
• Cover and keep for 10 mins.
• Knead till smooth.
• Divide dough into 20 portions.
• Use plain flour to dust and roll into thin chapattis, 4 inch wide.
• Prick all over with a fork.
• Keep on a clean kitchen cloth to air out a bit.
• Repeat for remaining dough.
• Heat oil and let in one chapati at a time for a few seconds.
• Remove with tongs, roll over rolling pin, to form a cylinder.
• Press edges together gently with pin to hold together.
• When cooled, slide out carefully.
• Repeat for remaining dough.
• If any roll has remained underdone while shaping, refry after it cools.
• Do not over fry or it will become browned and have a burnt taste.
• It should be a pleasant yellow tortilla colour.
• Cool completely and store in airtight container till required.
• Before serving, mix all chopped vegetables together.
• Add salt and toss lightly.
• To serve, fill each roll with vegetables. Apply both sauces.
• Top with cheese or paneer.
• Serve immediately while crisp.