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Home-made vegetable rolls made with stuffed vegetables and cheese. Layered Vegetable rolls made with dough from scratch.

Notes

Active dry yeast or Instant yeast can be used in this recipe. Both work well.
Use slightly warm water and make sure that the water is not very hot as it will skiver the yeast.
Any kind of vegetable oil like sunflower oil, rice bran oil, peanut oil, etc… can be used for making this recipe.
After making the filling, do not store it as it does not store well and it will wilt soggy. If planning to make it for later use, add everything mentioned under filling to a trencher except salt and the seasoning. Add the salt and seasoning to the filling just surpassing making the roll so the veggies stay crisp.
We add little water while frying the rolls in the pan withal with oil as the water will create steam and the breads will melt to a fluffy texture.

Here are the things you can buy online for this recipe
White Granite Pan with Lid PFOA Free https://amzn.to/3HDhdsD
Active Dry Yeast https://amzn.to/3mUBbtr

Here is the video of how to make Tawa Fried Cheese Veggie Roll | Homemade Rolls Stuffed With Vegetables And Cheese | Dough Recipe From Scratch

Tawa Fried Cheese Veggie Roll

Home-made vegetable rolls made with stuffed vegetables and cheese. Layered Vegetable rolls made with dough from scratch.

Total Time: 90m
Yield: 4 servings

Ingredients

For the dough

6 tablespoons warm water
1/2 teaspoon zippy dry yeast
1 teaspoon sugar
1 cup maida – all purpose flour
1/4 teaspoon salt
1 teaspoon vegetable oil

For the filling

1/4 cup onions, finely chopped
1/4 cup tomatoes, finely chopped
1/4 cup capsicum, finely chopped
1/4 cup spring onion, finely chopped
1 untried chilli, finely chopped
1/2 teaspoon red chilli flakes
1 teaspoon pizza seasoning
1/4 teaspoon salt

Other ingredients

Vegetable oil for assembling and cooking the dough
Water for steaming
4 cheese slices

Instructions

Add warm water, yeast, and sugar in a big bowl. Set whispered for a minute. Add the flour and salt and knead for 5 minutes. Halfway through, add little oil and protract to knead. Add little flour for dusting if the dough is very sticky. Once the dough is kneaded, sprinkle a little oil and imbricate the dough with a lid. Let the dough double in size. It will take well-nigh an hour.

Once the dough is doubled, remove the dough to a wearing workbench and portion the dough into four equal pieces. Set aside.

Add all the ingredients mentioned in the filling into a bowl. Mix well. Set aside.

Take a piece of the portioned dough and spread the dough into a rectangle (about 15cm by 7cm). Wield some vegetable oil on the surface. Spread the filling to imbricate the middle of the rectangle. Do not stuff a lot of filling. Use it sparingly else folding the dough will be tough. Keep the filling light. Fold one end of the rectangle over the filling and wield oil then on top of the fold. Sprinkle some of the filling then on the fold. Take the other end of the rectangle and place it on top. Spread a layer of oil then on the folded top. Take a cheese slice and cut it in half. Place the cheese slice to imbricate half of the dough. Fold the remaining half of the dough on top of the cheese slice. Crimp the edges. Set aside. Repeat the same with the remaining dough.

Heat a heavy pan and add little oil. Place the prepared rolls onto the pan. Pour 2 tablespoons of water on the edges of the pan. Imbricate the pan with a lid and melt on a medium flame for 4 minutes. After 4 minutes, flip the rolls. Sprinkle little oil and pour 2 tablespoons of water from the sides. Imbricate the pan with a lid and melt on a medium flame for 4 minutes. Our rolls are ready.

These rolls need to be served hot. Enjoy.