Ingredients

• For Filling/Curry: 3 - garlic cloves
• Small bunch - spring onions
• 4 - green chillies
• 1/4 cup - beans
• 1/4 cup - carrot
• 1/4 cup - cabbage
• 1/4 cup - capsicum
• 1/4 cup - potato, boiled
• Soya sauce - to taste
• Green chilly sauce - to taste
• Oil
• Salt
• For Dough: 1.5 cups - maida
• 1/2 cup - wheat flour
• 1 tsp - oil
• 1 pinch - salt
• Others: eggs
• Pepper powder
• Tomato ketchup
• Ajinomoto (optional)

How to Make Vegetable Egg Rolls

• Finely chop all the vegetables.
• Mix all the dough ingredients with water like chapatti dough.
• Cover with wet cloth and keep it aside.
• In a non-stick kadai, put oil and add finely chopped garlic.
• Add spring onions, let fry for 2 minutes.
• Add green chillies followed by beans, potato, carrot, capsicum, and lastly, cabbage.
• Add little salt, place lid and cook on low flame stirring occasionally.
• When the vegetables become soft, turn up the flame. Add chilly sauce and soy sauce.
• Turn off the stove. The filling is done.
• Make chapatti out of the dough.
• On a tawa, roast the chapatti. When half done, beat egg and pour on top of it, spread it with a spoon.
• Add a little salt and pepper.
• Put oil around the chapatti and turn it over.
• It becomes like an omelette on top of chapatti.
• Take it off from the tawa and spread some tomato ketchup on top of it.
• Then put some filling on it. Roll it and serve.