Stuffed Roti

Ingredients

Beans – 10 to 15

Carrot – 1 big

Capsicum – 1 small size

Cabbage – 100 gm

Spring onion – ¼ cup

Green chilli – 2

Soya sauce – 2 tsp

Pepper powder – ½ tsp

Oil – 3 tsp

Salt as per taste

For chapatti

Wheat flour – 1 cup

Rice flour – 1 tbl.sp

Besan flour – 1 tbl.sp

Ghee or butter

Grated cottage cheese – 1 cup

Salt a pinch

Method

In a bowl, add wheat flour, besan flour or gram flour and rice flour. Make a dough with water and keep aside for half an hour.

Chop all the vegetables into small pieces. Heat oil and add chopped green chillies, sauté for two minutes and add all the vegetables and cook till half done otherwise it will become too soft. Then add salt, pepper powder, soya sauce and fry for two minutes and remove from the flame and keep aside to cool.

With the chapati dough, make small round balls and roll it out like chapati. Place the masala in the middle and sprinkle little cheese about 1 tsp and fold on all the four sides and see that the masala doesn’t come out while roasting on the pan. Heat pan and keep the stuffed chapati on pan. Pour ghee or butter and see that all the sides are well cooked by pressing with a flat spoon or ladle. Serve hot with tomato sauce.