Veg Rolls with Bechamel


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The filling of these rolls is a bit different from the usual ones. It makes use of Bechamel - The basic white sauce that usually gets combined with pasta. But it is just as delicious inside these chappthis.

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Veg Rolls with Bechamel recipe - How to make Veg Rolls with Bechamel

Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving
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For The Rolls
2 cups whole wheat flour (gehun ka atta)
salt to taste
oil to grease
hot water to knead the dough

For The Bechamel
2 cups milk
2 tbsp plain flour (maida)
2 tbsp olive oil
2 tbsp grated processed cheese
dried mixed herbs to taste
salt and freshly ground black pepper (kalimirch) powder to taste

For The Vegetables
1/2 cup chopped carrots
1/2 cup chopped french beans
1/2 cup chopped red capsicum
1/2 cup chopped onions
salt to taste
butter for cooking
For The Rolls

    For The Rolls
  1. Combine the flour with salt and boiling water and make a soft dough. Brush with oil and keep aside.
  2. Divide into eight and roll out.
  3. Make eight chappthis out of them.

For The Bechamel

    For The Bechamel
  1. Heat up a pan with the oil/butter.
  2. Add flour and saute till the flour is no longer raw.
  3. Now add the milk, a third of a portion at a time.
  4. Whisk continuously throughout till the Bechamel attains a sauce like consistency.
  5. Add salt, pepper, cheese and powdered nutmeg/dried herbs and mix well. Keep aside.

For the Vegetables

    For the Vegetables
  1. Heat up a pan with the oil/butter.
  2. Add the vegetables along with some salt and saute till they are cooked through.
  3. Keep it aside.

To Assemble

    To Assemble
  1. Mix the sauteed vegetables into the bechamel and mix well.
  2. Now divide the mix into eight portions.
  3. Take one chappathi at a time, put one portion of the filling inside and roll it.
  4. Serve on its own or optionally with salads/pickles.

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This recipe was contributed by HumptyDumpty Kitchen on 11 Aug 2013

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