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1cup -wheat flour
1/2 tsp salt
5 -French beans
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
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.
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.
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