Sesame-Zucchini Rolls Recipe



1 cup Trader Joe’s Multigrain baking mix

½ cup Green/Mung Bean flour

½ cup Chickpea flour

1 tsp. crushed garlic

¾ cup Shredded Zucchini

1 tsp. Cumin powder

½ tsp. Coriander-seed powder.

½ cup yogurt/buttermilk to make the dough.

1 tsp. extra virgin olive oil

2 tablespoons of sesame seeds

Salt to taste


Make a dough with all the flours, zucchini and spice ingredients by adding the yogurt. Knead well. Add more yogurt if needed. Add oil on top of the dough to avoid the dough from sticking to your hand. Roll the dough into long cylinder shapes. Pour the sesame seeds into a separate plate and roll the dough-cylinders in the seeds so that they stick evenly to the entire surface. Steam the dough-cylinders for 12-15 minutes. Let it cool and then refrigerate overnight/3-4 hours in an airtight container. Next, cut the dough-cylinders into small discs (1/2” thickness). Brush some oil onto each one of them and arrange them evenly on a baking tray. Bake at 350 degrees till golden brown on both sides by turning the discs intermittently.  Instead of baking, you choose to roast them on stove top on an open cast iron skillet with minimal oil.

Garnish with chopped cilantro and serve warm with cilantro lime chutney or ketchup.