Description - Step 2

Prep the Veggies

While the dough rests, prep your veggies. Shred the cabbage finely and place it in a colander to drain any excess moisture. Peel and shred the carrots. Core, deseed and slice the bell peppers into thin strips. If using green chilli, slit it lengthwise. Set the prepped veggies aside.

Description - Step 3

Cook the Filling

Heat the olive oil in a large pan or kadhai. Add the chopped garlic and sauté for a minute until aromatic but not browned. Tip in the shredded cabbage, carrots, bell peppers and green chilli (if using). Sprinkle salt and crushed black pepper. Stir-fry the veggies on high heat for 4-5 minutes until crisp-tender and any liquid released has evaporated. Drizzle in the vinegar and soy sauce (if using). Toss well and cook for another minute. Take the filling off the heat and let it cool completely.

Description - Step 4

Roll Out the Rotis and Cook

• Divide the rested dough into 6-8 equal portions. Roll each portion between your palms to form a smooth ball. On a lightly floured surface, use a rolling pin to roll out each ball into a round roti, about 6 inches in diameter.

• Heat a tawa or flat skillet over medium heat. Place the rolled-out roti on the tawa and cook for about 1-2 minutes on each side until you see small golden spots and the roti puffs up slightly. Press gently with a spatula to ensure even cooking.

• Once cooked, remove the roti from the tawa and keep it covered with a cloth to stay soft. Repeat the process for the remaining dough portions.

Description - Step 5

Assemble the Rolls

Place a roti on a clean surface. Spread 1-2 tsp of your favourite sauce (garlic or tomato) all over the roti, leaving a 1/2-inch border. Spoon 2-3 tbsp of the cooled veggie filling in a line slightly off-centre on the roti. Gently but firmly roll up the roti, tucking in the sides as you go to keep the filling in. Place the roll seam-side down. Repeat with the remaining rotis and filling.

Description - Step 6

Wrap and Pack

Cut each roll in half crosswise using a sharp serrated knife. Wrap each half tightly in butter paper or aluminium foil to secure it. Pack the wrapped rolls in a tiffin box or an airtight container. Refrigerate until ready to eat or pack.