Ingredients

• Leftover chappatis
• 1/2 tin baked beans
• 1/4 cup - cheese
• 4 tbsp sauce
• For Filling:
• 1 carrot
• 5 French beans
• 1/4 cup - boiled peas
• 1 capsicum
• 1 large floret of cauliflower
• 1/2 cup - cabbage, shredded
• 3 green chillies
• 1/4 tsp- garlic paste (or 5 flakes crushed)
• 1/4 tsp - ginger paste (or 1/2" piece grated)1/2 tsp- lemon juice
• 1/2 tsp - soya sauce
• 1/2 tsp- tomato ketchup
• Salt to taste
• 1 tbsp- oil

How to Make Chappati Rolls

• Clean and chop carrot, capsicum, cauliflower, french beans, into thin 2" long slivers or sticks.
• Chop green chillies also into small pieces.
• Heat oil in a non-stick pan.
• Add green chillies, garlic, ginger, stir.
• Add all other vegetables, stir-fry on high till vegetables are tender.
• Add soya, tomato sauces, lemon juice, salt, sugar, stir.
• Divide filling into 6 portions.
• Take on chappati, put filling in half portion.
• Spread over half area evenly.
• Sprinkle some cheese.
• Fold empty half portion over.
• A half round with stuffing inside should result.
• Apply a little water to the inner edges, press together to seal.
• Arrange them in a shallow ovenproof dish
• Pour a half tin of baked beans in tomato on them directly.
• Sprinkle cheese, sauce
• Bake in preheated oven (200 C) for 10 minutes.
• Serve in a casserole.