To make the roll, take a roti or tortilla and spread some spoonful of mint chutney over it. Keep 1 or 2 vegetable cutlets along with cheese slices and fresh vegetables of your choice (lettuce, tomatoes, sliced onion, etc). Roll it over and toast the roll on a hot pan with a few drops of oil. Serve hot.
Red Velvet Vegetable Cutlet Roll
Whole wheat roll stuffed with super healthy and nutritious vegetable cutlets and spicy chutney. A perfect option for breakfast and lunch box.
Ingredients
For Cutlets
- 2 cups boiled & grated potatoes
- 1 cup steamed & grated beetroot
- ½ cup steamed & grated carrot
- 1 cup breadcrumbs
- 300- grams cheese triangles / grated cheddar cheese optional
- 3 tablespoon plain flour mixed with 9 tbsp of water or more
- 1 slice of bread
- 1 teaspoon chopped green chilies
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 2 teaspoon red chili powder
- 1 ½ teaspoon roasted cumin powder
- 2 teaspoon amchoor powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- 5 tablespoon Cooking oil
- 1 teaspoon Salt
For Wraps
- 3 cups plain flour Maida *you can also use whole wheat flour
- 3 tablespoon cooking oil
- 1 teaspoon salt
- Enough of water to make a soft dough approx 1 cup to 1 1/2 cup
For Mint Chutney
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- 2 green chilies
- 1 tablespoon lemon juice
- Salt
- 1 cup mint leaves
- 1 cup green coriander
- 1 slice of bread soaked in water
Instructions
- Grind together all the ingredients for mint chutney into a smooth paste. You can add 4 to 5 tablespoon of water while grinding.
For Wraps
- Make a smooth dough by mixing all the ingredients for wrap and set aside for 15 minutes. Divide the dough into small lemon size balls. Flatten the balls and roll into medium size rotis. Heat a non stick pan and cook the rotis on both sides.
For cutlets
- In a large bowl, add grated potatoes, carrots and beetroot along with allspice powders, salt, green chilies, garlic and ginger.
- In a small bowl soak bread slice in water, then squeeze out all the water and add the soaked bread to potato mixture. Mix everything well. Taste and adjust the seasoning.
- Take a tbsp of cutlet mixture and shape it into a ball, flatten it and stuff it with a piece of cheese cube. Dip the cutlet into the flour mixture and then into bread crumbs and give it a nice shape.
- Heat few drops of oil in a nonstick pan. Shallow fry the cutlets on low to medium flame on both sides till golden brown.
Cutlet Rolls
- Take a wrap and spread some chutney as per your preference. Keep fried cutlets either 1 or 2 and gently roll the wraps and shallow fry to toast it and to give a crispy covering.
- Serve hot.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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