Plenty of local vegetables are in the market at this time of year, and you can use them to make a quick snack: vegetable rolls.

They are tasty as well as healthy. Here is how to make them.

For the roll wrappers:

• Flour, 2 cups
• Egg, 1
• Baking powder, 1 teaspoon
• Cornflour, 1 tablespoon
• Salt, half a teaspoon
• Sugar, 2 teaspoons
• Water, as needed

For the filling:

• Chopped cauliflower and cabbage, 1 cup
• Potato
• Onion
• Yardlong beans
• Carrot, cubed, half a cup
• Chopped green chillies, 1 teaspoon
• Oil, 3 tablespoons
• Salt to taste

For coating the rolls:

• 2 eggs
• A little salt
• Flour, 1 cup
• Biscuit crumbs, as needed

Beat the egg well and mix in all the wrapper ingredients. The batter should be neither too thin nor too thick. Heat a non-stick frying pan and grease it with a little oil.

Pour in one large spoonful of batter and swirl the pan to make a thin pancake like the wrapper for patishapta. Cook all the wrappers and set them aside.

For the filling, heat oil in a pan, add all the ingredients together and cover. When they are cooked, uncover, fry, then take off the heat and leave to cool.

To make the rolls, beat the 2 eggs with a little salt, and set out the cup of flour and the biscuit crumbs. Fill the wrappers with the filling, then roll each first in egg, then in flour and biscuit crumbs.

Deep-fry them in oil, and the vegetable rolls are ready. Serve them with tea, your favourite sauce and salad on a winter evening.

Source: Jagonews24. First published in Bengali on The Agro News.