If you're making your own roti, start by mixing whole wheat flour with water and a pinch of salt to form a dough. Divide into small balls, roll them out into thin circles, and cook them on a hot griddle until lightly browned on both sides.

In a pan, heat the oil over medium heat. Add your assorted sliced vegetables and sauté them for about 3-4 minutes, just until they are slightly tender but still crisp.

Stir in the Schezwan sauce and salt, and mix well. If you’re adding protein like paneer or cooked chicken, toss this in now and cook for an additional 2-3 minutes until heated through.

Place your roti on a flat surface. Spoon the spicy filling onto one side of the roti, sprinkle with green onions, and roll tightly.

For an extra crispy finish, you can place the rolled roti back onto the griddle for a minute on each side until golden brown.

Slice the rolls in half, serve with extra Schezwan sauce, and enjoy!