Ingredients

• 200 g - wheat flour
• 1 tsp - oil
• 125 ml - water
• Ingredients for filling:
• 1 tsp - fennel powder
• 1 - onion thinly sliced
• 2 cm - ginger, minced
• 2 - garlic, minced
• 2 - green chillies, sliced
• 3 tsp - meat curry powder /curry powder
• 350 g - cauliflower, cut into small pieces
• 3 - medium potatoes, boiled, peeled 7 diced
• 100 g - peas, softened in hot water
• Salt to taste

How to Make Vegetable Stuffed Chapatti

• Put flour, oil and water in a bowl.
• Knead to form a smooth dough, leave aside for one hour.
• Divide into 8 balls, roll each ball into chapatti shape.
• Heat the tawa, and cook the chapatti from both the sides with little bit of oil. Keep aside.
• Method to make the filling:
• Heat 2 tsp of oil and fry fennel for about 30 seconds.
• Add onion, ginger, garlic, chillies and fry for 30 seconds.
• Add all other ingredients and stir-fry for 15 mins, until mixture is quite dry.
• Put a tbsp of filling on one end of the chapatti, roll up tightly. Serve.