Ingredients

• For dough:
• 1cup -wheat flour
• 1/2 tsp salt
• For filling:
• 1- carrot
• 5 -French beans
• 1- onion
• 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 inch piece grated)
• 1/2 tsp. -vinegar
• 1/2 tsp soya sauce
• 1/2 tsp. -tomato ketchup
• 1/2 tsp. -sugar
• salt
• 1 tbsp oil
• Other ingredients: butter to shallow fry
• 2 tbsp grated cheese.

How to Make Stuffed Chappatis

• Sieve together flour and salt.
• Knead into a soft, pliable dough.
• It should be very smooth and easy to roll.
• Cover and keep aside.
• Clean and chop carrot, capsicum, onion, cauliflower, French beans, into thin 2 inch long slivers or sticks.
• Chop green chillies also into small pieces.
• Heat oil in a non-stick pan.
• Add green chillies, garlic and ginger and stir.
• Add all other vegetables, stir-fry on high till vegetables are tender.
• Add soya, tomato sauces, vinegar, salt, sugar, stir.
• To proceed:
• Divide dough into 6 portions.
• Roll into thin chapattis, using dry flour to dust.
• Roast each light on tawa, on both sides.
• Divide filling into 6 portions.
• Take on chapatti, put filling in half portion.
• Spread over half area evenly.
• Sprinkle some cheese.
• Fold empty half portion over.
• half round with stuffing inside should result.
• Apply a little water to the inner edges, press together to seal.
• Heat tawa again, shallow-fry applying a little butter on both sides, till crisp.
• Cut and serve hot chutney or tomato sauce.