Add flour, oil and salt to a mixing bowl. Make a soft dough using water as needed. Knead it very well until soft and pliable. Set this aside until the stuffing is ready.

Once the stuffing is done, set aside to cool and begin to make the rotis.

Divide the sough to 4 to 5 equal parts.

Dust the rolling area with some atta. Place a ball of dough. sprinkle some flour on it as well and flatten it.

Roll the dough evenly to make a round roti, sprinkling more flour if needed.

Heat a griddle or tawa until hot enough on a medium high heat. Transfer the roti to the griddle and begin to toast it.

When you see bubbles over the roti, flip it to the other side and press gently with a spatula which helps the roti to puff up well.

Cook on both the sides until golden to brown spots appear. Stack these in a plate lined with cloth or kitchen tissues. Cool these. Then proceed further to make the rolls.

Heat oil in a pan, saute garlic and chill until aromatic.

Add the veggies and saute on a very high flame until they are partially cooked.

Add pepper , sauce and vinegar. Sprinkle salt.

Mix and saute until the sauce evaporates. Cool this completely

Smear olive oil thinly all over the roti. Then spread your favorite sauce over the roti including the edges.

Place the fried veggies to one edge and fold both the edges to seal.

Begin to roll tightly to make a roll.

Halve veg rolls and roll in butter paper.