Halwai September 5, 2018

Ingredients:

• Maida – 3/4 cup
• salt to taste
• Oil – 1 tsp
• 1 tsp chopped Celery
• 1/2 cup Onion cut lengthwise
• 1/2 cup Capsicum cut lengthwise
• 1/2 cup Cabbage cut lengthwise
• 1/4 tsp Ajinomoto
• 1/4 cup Bean sprouts
• 2 tsp Soya sauce
• 1 tsp Vinegar
• 1 tsp chilli sauce
• Oil for frying

Method:

  1. Mix 3/4 cup maida with 1/4 tsp salt and 1/2 tsp oil.
  2. Add enough water and make a soft dough. Divide into 5 parts.
  3. Roll into puris. Separate 4 puris, spread 1 tsp oil and 1/2 tsp maida on 4 puris.
  4. Make a stack and cover the stack with the fifth puri.
  5. Roll and make a ten-inch chapatti.
  6. Bake quickly on hot tava, and lightly on both sides.
  7. Remove from heat and separate each chapatti.
  8. Keep aside covered.
  9. Filling:
  10. Heat 1 tsp oil. Add 1/2 cup onion cut lengthwise. Stir fry lightly.
  11. Add 1/2 cup capsicum cut lengthwise, 1/2 cup cabbage, 1 tsp chopped celery, ajinomoto, 1/4th bean sprouts, 2 tsp soya sauce, 1 tsp vinegar and 1 tsp chilli sauce.
  12. Stir for 4-5 mins. Cool.
  13. Assembling:
  14. Place filling on each chapatti.
  15. Give envelope shape or roll tightly. Seal sides with maida paste.
  16. Repeat same procedure with the remaining chapattis.
  17. Deep fry in hot oil till golden brown. Drain excess oil on paper napkins/newspaper.
  18. Cut into 2-3 parts.
  19. Serve hot with chilli sauce.

Recipe courtesy of Meenal