Stuffed Cabbage, Carrot and Cheese Rolls by Tarla Dalal

Tarla.Dalal's picture

Feb. 22, 2014

A mixture of sauteed vegetables, spiced up with ginger, green chilies and garlic, and bound together with potatoes and cheese, is rolled up tightly in a chapati and roasted on a griddle till it turns a perfect golden brown. The Stuffed Cabbage, Carrot and Cheese Rolls is a great snack on-the-go as it is filling and nutritious, and does not need any special accompaniment except perhaps some tangy tomato sauce.

Ingredients

Whole wheat chapatis 6
Melted butter 1 Teaspoon (for brushing and cooking)
For filling
Butter 1 Teaspoon
Finely chopped green chili 1 Tablespoon (or to taste)
Finely chopped garlic 1 Teaspoon
Ginger paste 1 Teaspoon
Shredded cabbage 1/2 Cup (8 tbs)
Grated carrot 1/2 Cup (8 tbs)
Grated onion 1/2 Cup (8 tbs)
Salt To Taste
Grated processed cheese 1/2 Cup (8 tbs)
Boiled mashed potato 1/4 Cup (4 tbs)

Directions

MAKING

For Filling:

1. In a non-stick pan, heat butter, add green chili, garlic and ginger paste. Stir and cook over medium flame for a few seconds.

2. Add cabbage, carrot, onion, and salt. Cook for 1-2 minutes. Turn off the flame, add potato and cheese. Mix well and divide the filling into 6 equal portions.

3. Place a chapatti on work surface and spread a portion of the filling in the centre. Roll up tightly as shown in the video.

4. Place a non-stick griddle on flame and place the roll on it. Cook using little butter until both sides turn golden brown. Repeat the process to make more rolls.

SERVING

5. Cut diagonally in half and serve immediately with tomato ketchup.

TIPS

You can cook to 2 rolls at a time on the griddle.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 146Calories from Fat 46

 % Daily Value*

Total Fat 5 g7.7%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 278 mg11.58%

Total Carbohydrates 21 g7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet