Your Food Lab's video: Healthy Rolls 3 Ways Aloo Roll Masala Paneer Roll Tandoori Mushroom Roll Chef Sanjyot Keer

Full written recipe for Healthy rolls 3 ways Making 3 different fillings to enjoy leftover chapati. Masala paneer roll Prep time: 10-15 minutes Cooking time: 15-20 minutes Serves: 6-7 rolls Ingredients: Oil 1 tbsp Jeera (cumin seeds) 1 tsp Green chillies 2 nos. (chopped) Ginger garlic paste 1 tbsp Onion 2 medium sized (chopped) Capsicum 1 medium sized (chopped) Tomatoes 3 medium sized (chopped) Salt to taste Turmeric powder ½ tsp Kashmiri red chilli powder 1 tbsp Coriander powder 1 tbsp Pav bhaji masala 2 tsp Garam masala a pinch Ketchup 3 tbsp Red chilli sauce 1 tbsp Paneer 350 gm Fresh coriander 1 tbsp For making the roll Leftover chapati Masala paneer filling Cheese Chaat masala Method: In a wok heat oil, add jeera, green chillies, ginger garlic paste and chopped onions, stir & cook on medium high flame until the onions are translucent. Further, add capsicum, stir & cook for 1-2 minutes on high flame. Add tomatoes, salt to taste, powdered spices, ketchup & red chilli sauce, stir well, further add some water to adjust the consistency of the masala, stir & cook for 2-3 minutes on high flame. Add the paneer & some freshly chopped coriander leaves. Mix gently & cook for 2-3 minutes on high flame. Taste for the salt and adjust accordingly. Your masala paneer filling is ready. For making the roll, heat the leftover chapati over the direct flame from both the sides. Add sufficient amount of paneer filling over the chapati and grate some cheese & sprinkle some chaat masala, roll and your good to go, you can tweak the addition of ingredients as per your preference. Aloo roll Prep time: 10-15 minutes Cooking time: 15-20 minutes Serves: 6-7 rolls Ingredients: For filling: Oil 1 tbsp Jeera (cumin seeds) 1 tsp Hari mirchi (green chillies} 2-3 nos. (chopped) Ginger garlic paste 1 tbsp Hing (asafoetida) a pinch Haldi (turmeric) powder ½ tsp Dhaniya (coriander) powder 1 tbsp Garam masala 1 tsp Water as required Boiled potatoes 2 cups Lemon juice 1 tsp Salt to taste Fresh coriander leaves 1 tbsp (chopped) For making the roll: Leftover chapati Aloo filling Chopped onions Frankie masala Chilli vinegar Method: Set a pan on medium heat, add oil, jeera, green chillies & ginger garlic paste, stir & cook on medium heat for 1-2 minutes. Further, lower the heat & add the hing and other powdered spices, add little water to avoid the spices from burning, stir & cook on low flame for few seconds. Further add the boiled potatoes, lemon juice, salt & fresh coriander leaves, stir & cook on medium flame for 2-3 minutes, aloo filling is ready. For making the roll, heat the leftover chapati over the direct flame from both the sides. Further, set a pan on medium heat, take sufficient amount of aloo filling and shape to make a long patty, cook from all sides until it gets some colour, place the patty over the chapati, top it with chopped onions, frankie masala and some chilli vinegar, roll and your good to go, you can tweak the addition of ingredients as per your preference. Tandoori mushroom Prep time: 10-15 minutes Cooking time: 15-20 minutes Serves: 6-7 rolls Ingredients: For marination: Sarson ka tel (mustard oil) 1 tbsp Kashmiri red chilli powder 1 tbsp Haldi (turmeric) powder 1/4th tsp Jeera (cumin) powder ½ tsp Garam masala ½ tsp Kala namak (black salt) ½ tsp Chaat masala ½ tsp Kasuri methi 2 tsp Ginger garlic chilli paste 1 tbsp Salt to taste Fresh dhaniya 1 tbsp (chopped) Lemon juice 1 tsp Hung curd 3-4 tbsp Mushroom 400 gm Ghee/oil 50 ml Live charcoal For making rolls: Tandoori mushroom Mint coriander chutney Red garlic chutney Sliced onions Leftover chapati Method: In a mixing bowl, add mustard oil & kashmiri red chilli powder, mix well to bleed out its natural red colour, further add the remaining ingredients of the marinade and mix well, add the mushrooms and mix gently to coat the marinade well. Burn charcoal until it’s really hot, place it in a bowl, and pour ghee or oil, cover and smoke to impart the smoky flavor, smoke flavored ghee/oil is ready, keep aside to be used later. Add 1 tbsp of smoke flavoured oil in the marinade and mix well. Skew the marinated mushroom over a bamboo skewer or any skewer. Set a grill pan, add oil and grill the skewered mushrooms from all side until they are cooked. You can also directly grill them without skewering, your tandoori mushrooms are ready. For making the rolls, heat the leftover chapati over the direct flame from both the sides. Add the tandoori mushroom over the chapati, top it with mint coriander chutney, red garlic chutney & sliced onions, roll and your good to go, you can tweak the addition of ingredients as per your preference. The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN