Description
A bold and spicy street food-inspired roll made with soft rotis, flavorful Schezwan sauce, fresh veggies, and a choice of protein.
Ingredients
For the Roti
- 4 pieces Roti or flatbreads (Homemade or store-bought)
For the Schezwan Sauce
- 10-12 pieces Dried red chilies (Soaked in hot water)
- 2-3 tablespoons Oil (For cooking the sauce)
- 1 tablespoon Garlic, finely chopped (For the sauce base)
- 1 teaspoon Ginger, chopped (For the sauce base)
- 1 teaspoon Soy sauce (For flavoring the sauce)
- 1 teaspoon Vinegar (For flavoring the sauce)
- 1 pinch Sugar (To balance the flavors)
- Salt To taste (Add according to preference)
For the Stir-Fry Filling
- 1 cup Capsicum, sliced (Any color)
- 1 medium Onion, sliced (For sweetness)
- 1 cup Cabbage, shredded (For crunch)
- 1 carrot Carrot, julienned (For sweetness)
- 2 tablespoons Schezwan sauce (To taste)
- 1-2 teaspoons Soy sauce (To taste)
- 1 splash Vinegar or lemon juice (For tanginess)
- 1 cup Paneer or protein of choice (Cubed or shredded)
- 1 tablespoon Oil (For cooking the filling)
- Black pepper To taste (For additional flavor)
Optional Toppings
- Mayonnaise or yogurt (For creaminess)
- Crunchy lettuce (For added texture)
- Sliced spring onions (For garnish)
Instructions
Making Schezwan Sauce
- Soak dried red chilies in hot water for 15-20 minutes. Blend with a bit of soaking water until smooth.
- In a pan, heat oil and sauté garlic and ginger until fragrant. Add chili paste, salt, sugar, soy sauce, and vinegar.
- Cook for 4-6 minutes until oil separates. Adjust taste with honey or extra vinegar if necessary.
Preparing the Roti
- If using leftover rotis, sprinkle with water and warm on both sides in a pan.
- If making fresh rotis, ensure they are medium thickness and brush with oil or butter immediately after cooking.
Cooking the Filling
- Heat oil in a pan on high heat. Add garlic and ginger, then add onions and capsicum. Sauté for 1-2 minutes.
- Add cabbage and carrots. Season lightly with salt. Stir in Schezwan sauce and soy sauce.
- Add protein at the end if using paneer or pre-cooked chicken. Cook until the filling is heated through and not watery.
Assembling the Rolls
- Lay a warm roti on a plate and spread Schezwan sauce along the center.
- Add a thin layer of mayonnaise or yogurt if desired, followed by the stir-fry filling and toppings.
- Roll tightly, folding the bottom up if the roti is small, and wrap in foil if packing.
Notes
For a lighter roll, try using more vegetables and less sauce. Store the filling in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Snack
- Cuisine: Indian, Street Food