Chappati Rolls

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Leftover Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Varagu Maavu Dosa, Wholewheat Blueberry Pancakes with Lemon Yoghurt, सबजी और चीज़ टोस्ट हिंदी में, Festive Adai

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Ingredients

  • Leftover chappatis
  • 1/2 tin baked beans
  • 1/4 cup - cheese
  • 4 tbsp sauce
  • For Filling:
  • 1 carrot
  • 5 French beans
  • 1/4 cup - boiled peas
  • 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" piece grated)1/2 tsp- lemon juice
  • 1/2 tsp - soya sauce
  • 1/2 tsp- tomato ketchup
  • Salt to taste
  • 1 tbsp- oil

How to Make Chappati Rolls

  • Clean and chop carrot, capsicum, cauliflower, french beans, into thin 2" long slivers or sticks.
  • Chop green chillies also into small pieces.
  • Heat oil in a non-stick pan.
  • Add green chillies, garlic, ginger, stir.
  • Add all other vegetables, stir-fry on high till vegetables are tender.
  • Add soya, tomato sauces, lemon juice, salt, sugar, stir.
  • Divide filling into 6 portions.
  • Take on chappati, put filling in half portion.
  • Spread over half area evenly.
  • Sprinkle some cheese.
  • Fold empty half portion over.
  • A half round with stuffing inside should result.
  • Apply a little water to the inner edges, press together to seal.
  • Arrange them in a shallow ovenproof dish
  • Pour a half tin of baked beans in tomato on them directly.
  • Sprinkle cheese, sauce
  • Bake in preheated oven (200 C) for 10 minutes.
  • Serve in a casserole.

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