Tortilla Rolls
Top Rated Recipe
Key Details:
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prep time: 25 minutes
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Cook time: 15 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Tex Mex
Key Ingredients:
Whole wheat tortillas
Mushrooms
3 coloured capsicums
Zucchini
Soy sauce
Cumin seeds
red chilli powder
Degi mirch powder
Lettuce
Tomatoes
Sour cream
Processed cheese
Salsa
About Tortilla Rolls
Table of Contents
Tortilla rolls make for
easy handling and if they are as delicious as these, its cream on the cake
- Whole wheat tortillas 6 to 8
- Olive oil 2 tbsps
- Medium onion, chopped ½
- Garlic, minced 2 cloves
Step 1. Heat olive oil in a non-stick pan, add onion and garlic and saute for 2-3 minutes. Add mushrooms, yellow capsicum, green capsicum, red capsicum and zucchini, mix well and cook for 4-5 minutes or till the vegetables are soft.
Step 2. Add soy sauce, cumin seeds, red chilli powder and degi mirch powder and mix well. Cook for 1-2 minutes.
Read MoreIngredients
- Whole wheat tortillas 6 to 8
- Olive oil 2 tbsps
- Medium onion, chopped ½
- Garlic, minced 2 cloves
- Gucchi (mushroom), sliced ½ cup
- Yellow capsicum, sliced ½
- Green capsicum, sliced 1
- Red capsicum. Sliced ½
- Medum zucchini, sliced 2
- Soy sauce 1 tbsp
- Cumin seeds ½ tsp
- Red chilli powder ¾ tsp
- Degi mirch powder ½ tsp
- To serve
- Lettuce, shredded as required
- Sour cream as required
- Processed cheese, grated as required
- Salsa (tomatoes, Fresh coriander leaves, Green chillies) as required
How to Make Tortilla Rolls (Stepwise Photos)
Method
- Heat olive oil in a non-stick pan, add onion and garlic and saute for 2-3 minutes. Add mushrooms, yellow capsicum, green capsicum, red capsicum and zucchini, mix well and cook for 4-5 minutes or till the vegetables are soft.
- Add soy sauce, cumin seeds, red chilli powder and degi mirch powder and mix well. Cook for 1-2 minutes.
- Place some vegetable mixture in the centre of each tortilla, top with lettuce, tomatoes, sour cream and processed cheese and roll.
- Arrange the rolls on a serving platter and serve with a bowl of salsa.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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