Vegetable Keema Roll

   A very yummy and colourful, satiating dish made with  ingredients easily available in one'e regular pantry. Can be had as a snack or a main course dish.

Ingredients

Phulkas made of normal whole wheat flour. Make them in the required number.

As a base spread I made chutney using  coriander, lime juice, onion, garlic, tomato, ginger and mint leaves, green chillies and salt as per taste.

For the garnishing 

Tomato roundels
Onion rings 

For the Keema rolls

2 onions finely chopped
1 tomato finely chopped
1 tbsp of ginger garlic paste
3 green chillies chopped 
1/2 cup cauliflower florets 
1/2 cup cabbage finely chopped
2 small potatoes
1/2 cup ivy gourd or tondli chopped into long pieces
1/2 cup carrots chopped into thin long pieces
1/2 cup french beans 
A handful of green peas
Salt as per taste
1 tbsp of kitchen king masala

Four slices of multigrain bread
1 tspn of amchur powder
1/2 cup freshly chopped coriander

Method

Ina pan take some oil, add mustard seeds, turmeric powder, asafoetida and now add the green chillies, ginger garlic paste, saute a bit, add the chopped onion, let it turn light brown, add the tomato, let it cook a bit, add all the vegetables, salt as required, kitchen king masala, sprinkle little water and cover and cook till the vegetables turn soft, let the water dry up but not burn the vegetables in the sense that the vegetables should be soft and moist.

Once cool, in a mixing bowl take the ready vegetable, add slices of bread, amchur powder, salt if required, mix well and make patties, I made them flat and longish in shape, shallow fry to a crisp golden brown on both sides with little oil.

Now for the role, on each phulka, spread the green chutney, keep two keema patties, onion rings, tomato roundels and pan roast with either clarified butter or normal butter. Serve as they are since they do not need any accompaniment.