Description
Baked Veg O Cheese Roll wraps warm, melty cheese and garden-fresh vegetables into a crispy golden package that sparks pure comfort at your dinner table. Grab some bread dough, slice your favorite veggies, and roll up a delicious meal that brings smiles to hungry faces.
Ingredients
Scale
Main Ingredients:
- 1.5 cups (180g) all-purpose flour
- 0.5 capsicum (bell pepper), chopped
- 1 small carrot, grated
- 1 onion, finely chopped
- 0.5 cup shredded mozzarella or processed cheese
Seasonings and Spices:
- 1 tablespoon oil
- 1 tablespoon oil or melted butter
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt
Finishing and Garnish:
- Water, as needed to knead a soft dough
- 2 tablespoons tomato ketchup or sauce
- 0.5 tablespoons chopped coriander leaves
- Butter or oil, for brushing
- Mixed herbs or chili flakes (optional, for garnish)
Instructions
- Combine 180g all-purpose flour, 12 teaspoon salt, and 1 tablespoon melted butter in a mixing bowl. Gradually incorporate water to create a soft, pliable dough. Cover and allow the dough to rest for 20 minutes at room temperature.
- Warm 1 tablespoon oil in a skillet over medium heat. Add 1 teaspoon cumin seeds and sizzle for 30 seconds. Stir in 1 teaspoon ginger-garlic paste and sauté for 45 seconds.
- Add 1 finely chopped onion to the skillet. Sauté until translucent, approximately 2-3 minutes. Mix in 12 chopped capsicum and 1 grated carrot.
- Sprinkle 12 teaspoon turmeric, 12 teaspoon red chili powder, 12 teaspoon garam masala, and salt to taste. Incorporate 2 tablespoons tomato ketchup and cook until the mixture becomes dry and fragrant.
- Remove vegetable mixture from heat. Fold in 12 tablespoon chopped coriander leaves. Allow filling to cool completely at room temperature.
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Divide the rested dough into 4-5 equal portions. Roll each portion into thin, oval-shaped sheets approximately 5mm thick.
- Place 2 tablespoons of cooled vegetable filling in the center of each dough oval. Sprinkle 2 tablespoons shredded mozzarella cheese over the filling.
- Roll the dough tightly around the filling, creating sealed cylindrical rolls. Pinch and moisten edges with water to secure the seams.
- Arrange rolls seam-side down on the prepared baking sheet. Brush each roll with melted butter or oil.
- Optional: Garnish rolls with mixed herbs or chili flakes for extra flavor.
- Bake in the preheated oven for 18-22 minutes, until the rolls turn golden brown and crispy.
- Remove from oven and let the rolls rest for 5 minutes before serving. The cooling period helps them set and become easier to handle.
Notes
- Always knead the dough until smooth and elastic, which helps create a tender, flaky pastry that won’t crack during baking.
- Sauté vegetables on medium heat to ensure they’re soft but not mushy, maintaining a slight crunch for better texture.
- Cool the vegetable filling completely before stuffing to prevent the dough from becoming soggy and difficult to seal.
- For a gluten-free version, replace wheat flour with chickpea or almond flour, and ensure your cheese is also gluten-free.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Baked
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 281 kcal
- Sugar: 3 g
- Sodium: 290 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 16 mg