Veggie Loaded Taco Roll

Recipe by
Total Time:
1 hour
Serves: 20
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , DRY FRUIT MODAK , All Protein Salad

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  • 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.