Spiced Carrot & Capsicum Maida Rolls

1.Prepare the Dough: In a large bowl, whisk together the maida, baking powder, baking soda, and salt. Add the 3 tablespoons of oil and rub it into the flour mixture using your fingertips until it resembles coarse crumbs.

2.Gradually add water, mixing until a soft, pliable dough forms. Knead lightly for 2-3 minutes. Cover the dough with a damp cloth and let it rest at room temperature for 15 minutes.

3.Prepare the Filling: While the dough rests, heat 1 tablespoon of oil in a small pan over medium heat. Add the cumin seeds and let them splutter.

4.Add the grated carrot and diced capsicum. Sauté for 3-4 minutes until the vegetables are slightly softened but still retain some crunch.

5.Stir in the turmeric powder, coriander powder, red chili powder, and salt. Cook for another minute until the spices are fragrant. Remove from heat and stir in the lemon juice. Set aside to cool completely.

6.Assemble the Rolls: Divide the rested dough into 6 equal portions. Roll each portion into a smooth ball.

7.On a lightly floured surface, roll each ball into an oval or rectangular shape, aiming for a thin consistency (about 1/8 inch thick).

8.Place about 1.5 tablespoons of the cooled filling along one long edge of the rolled dough. Do not overfill.

9.Tightly roll the dough over the filling, sealing the edges as you go to form a log or cylinder shape. Pinch the ends closed securely.

10.Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.

11.Place the rolls seam-side down on the prepared baking sheet. Lightly brush the tops of the rolls with a little oil.

12.Bake for 15 to 18 minutes, or until the rolls are golden brown and slightly crisp on the outside. Serve warm.