Mix well grated carrots, cucumber and onions. Add little salt to taste.
Trim the edges of the bread and just roll it with the rolling pin gently to flatten it. Apply green chutney.
Keep the filling on one edge of the bread.
Roll this tightly.
Roll it in an aluminium foil. Repeat the same process for the rest of the bread.
Keep it in the refrigerator for 15 minutes.
After that take it out and cut them into three pieces using a sharp knife.
Recipe and image courtesy: Jeyashris Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.