Veg pan roll
Veg pan roll

Anju Bhatia



Prep Time

0 : 0

Cooking Time

1 : 0



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 5.69 g
Sat Fat 1.06 g
Salt 367.0 mg
Sugars 3.33 g
  • Other Items
  1. Cabbage 1 cup (choppd)
  2. Carrot 1 cup (choppd)
  3. Beans 1/2 cup (choppd)
  4. Capsicum 1 cup (choppd)
  5. Any Instant Noodles 1 cup
  6. 2 Onion (chopped)
  7. Garlic-Ginger-Green Chilli Paste 1 tbsp
  8. Tomatoes 2
  9. Whole Dry Red Chillies 2
  10. soya sauce - 1 to 2 tbsp
  11. white vinager - 1 to 2 tbsp
  12. For Batter - Maida Flour
  13. Green Coriander For Garnish
  14. Black Pepper As Per Taste
  15. 2 tablespoon oil
  1. For filling: Chop all the vegetables and take a pan. Pour 2 tbsp oil and heat it. Add chopped onion sauté for a minute then add ginger garlic paste. Now add all the vegetables sauté on high flame untill they become a little soft.
  2. Add noodles, soya sauce, vinegar, salt, black pepper as per your taste. Mix it well, at last sprinkle some green coriander. Filling is ready.
  3. Batter: Take a bowl and add 2 cups maida/flour in it, some salt as per your taste and make a smooth batter with water.
  4. Making - Take a tava heat it, spread a little bit of oil then make thin pan cakes with the ready batter, when it is brown from both sides, place the filling and roll it.
  5. Serve hot with sauce or tomato salsa.