Description
A quick and bold street food-inspired roll made with a spicy Schezwan sauce, fresh veggies, and a soft roti wrapper, perfect for lunch or a satisfying snack.
Ingredients
For the Roti
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt
- 3/4 cup water (Adjust as needed to form a soft dough.)
- 1 tablespoon oil or ghee (For cooking.)
For the Schezwan Sauce
- 8-10 pieces dried red chilies (Soaked in warm water.)
- 6-8 cloves garlic
- 1 small piece ginger
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 2 tablespoons ketchup
- 1 teaspoon sugar
- salt to taste
- 2 tablespoons oil (For frying.)
For the Filling
- 1 cup cabbage, shredded
- 1 cup capsicum (bell pepper), sliced
- 1 carrot grated
- 2 stalks spring onion, chopped
- 1 medium onion, sliced (optional)
Protein Options
- 1 cup paneer, sliced (Optional.)
- 1 cup tofu, cubed (Optional.)
- 1 cup shredded chicken (Optional.)
Extras for Layering
- 2 tablespoons mayo (plain or spicy)
- 1 tablespoon green chutney (Optional.)
- 1 slice lemon, for squeezing
- 1/2 teaspoon black pepper (To taste.)
Instructions
Making the Schezwan Sauce
- Soak about 8 to 10 dried red chilies in warm water for 15 minutes. If you want less heat, remove seeds before soaking.
- Blend soaked chilies with 6 to 8 garlic cloves, a small piece of ginger, and a splash of water into a smooth paste.
- Heat 2 tablespoons oil in a pan and add the chili paste. Cook it on low for 3 to 4 minutes until it smells cooked and the color deepens.
- Add 1 tablespoon soy sauce, 1 tablespoon vinegar, 2 tablespoons ketchup, and 1 teaspoon sugar. Salt to taste.
- Cook another 2 minutes until glossy and thick, adding a spoon of water if it gets too thick.
Preparing the Roti
- Mix whole wheat flour, a pinch of salt, and water into a soft dough. Rest for 15 to 20 minutes if possible.
- Roll the dough into medium-thin rotis.
- Cook on a hot tawa until light brown spots form on both sides and brush with a bit of oil or ghee to keep flexible.
Cooking the Stir-Fry Filling
- Heat a tablespoon of oil in a pan. Add sliced onions (optional) and cook for 30 seconds.
- Add cabbage, capsicum, and carrot. Stir fry on high for 2 to 3 minutes, then season with salt, black pepper, and a small splash of soy sauce.
- Mix in 2 to 3 tablespoons of the homemade Schezwan sauce.
- Let the filling cool for 2 to 3 minutes before rolling.
Assembling Your Roti Roll
- Lay the roti on a plate and spread a thin layer of Schezwan sauce, adding mayo if desired.
- Place the filling in the center in a neat line and add spring onions and a squeeze of lemon if desired.
- Fold the bottom slightly up, then roll tightly from one side.
Notes
For meal prep, store components separately. The sauce keeps for 5 to 7 days in the fridge. If you want to make it vegan, use tofu or just veggies and vegan mayo or skip mayo.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snack
- Cuisine: Indian-Chinese