Vegetable Sattu Roll

Name: How to Make Vegetable Sattu Roll | Easy & Delicious Vegetable Sattu Roll Recipe
Total time: 15 min
Yield: 2
Cuisine: north-indian

#ST26 High in Protein: Sattu is an excellent plant-based protein source, helping support muscle growth, repair, and overall body strength.

prep time 15 Mins

cook time 20 Mins

chef Meenakshi Verma

Step 1

In a large bowl, combine 1 bowl of roasted gram flour (sattu), 1 bowl of whole wheat flour, and 1 teaspoon carom seeds (ajwain).

Step 2

Add 1 teaspoon ghee and mix well.

Step 3

Gradually add water and knead into a soft dough.

Step 4

Cover and let the dough rest for 3–4 minutes.

Step 5

In a bowl, mash 2 boiled potatoes.

Step 6

Add chopped capsicum, carrot, green chili, and fresh coriander leaves.

Step 7

Add chaat masala, red chili powder, dry mango powder (amchur), and salt.

Step 8

Mix everything well until combined.

Step 9

Knead the dough briefly again and apply a little ghee.

Step 10

Divide the dough into portions and roll each into a thin flatbread.

Step 11

Trim the edges to make a square shape.

Step 12

Cut the square into 4 equal pieces.

Step 13

Brush each piece lightly with ghee.

Step 14

Place some filling on one side of each piece.

Step 15

Apply a little ghee along the edges and fold tightly into rolls.

Step 16

Heat some ghee in a pan.

Step 17

Place the rolls in the pan.

Step 18

Cook on medium heat, turning occasionally, until golden brown and crispy on all sides.

Step 19

Arrange the hot and crispy Sattu Potato Veg Rolls on a serving plate and serve with tomato ketchup, green chutney, or yogurt dip.

Step 20

These rolls are crispy on the outside, flavorful on the inside, and make a delicious and nutritious snack.

Calories 220 Kcal

Total Fat 4 g

Carbs 35 g

Protein 10 g

ESSENTIAL ITEMS

1 cup roasted gram flour (sattu)

1 cup whole wheat flour

1 tsp carom seeds (ajwain)

4 boiled potatoes

0.5 chopped capsicum

0.5 chopped carrot

2 chopped green chili

2 tbsp fresh coriander leaves

1 tsp chaat masala

0.5 tsp red chili powder

1 tsp dry mango powder (amchur)

as per taste salt

2 tbsp ghee (clarified butter)

Recipe by:

Meenakshi Verma

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