Ingredients:

• 1 cup – leftover Cabbage vegetable
• 3 leftover phulkas or chappatis or frankie coverings
• 2 tbsp – Butter or Ghee

Method:

1. Place one tbsp. cabbage along diameter of chappati.
2. Make sure to leave an inch at both edges free for folding.
3. Fold small segments where left free over vegetable.
4. Now roll chappati along length of vegetable like a cylinder with side tucked in.
5. Brush with ghee lightly all over.
6. Repeat for all till chappati and cabbage are used.
7. Place all on warm griddle, open edge downwards, keeping flame on low.
8. Press lightly, with an inverted steel plate or lid, to put light pressure on them.
9. Once lower side is golden and crisp, turn and cool other side.
10. When crisp and golden all over, take off fire.
11. Cut into two with pizza cutter or knife, serve hot with tomato ketchup or chutney.

Recipe courtesy of Sify Bawarchi