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:
- Mix 3/4 cup maida with 1/4 tsp salt and 1/2 tsp oil.
- Add enough water and make a soft dough. Divide into 5 parts.
- Roll into puris. Separate 4 puris, spread 1 tsp oil and 1/2 tsp maida on 4 puris.
- Make a stack and cover the stack with the fifth puri.
- Roll and make a ten-inch chapatti.
- Bake quickly on hot tava, and lightly on both sides.
- Remove from heat and separate each chapatti.
- Keep aside covered.
- Filling:
- Heat 1 tsp oil. Add 1/2 cup onion cut lengthwise. Stir fry lightly.
- 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.
- Stir for 4-5 mins. Cool.
- Assembling:
- Place filling on each chapatti.
- Give envelope shape or roll tightly. Seal sides with maida paste.
- Repeat same procedure with the remaining chapattis.
- Deep fry in hot oil till golden brown. Drain excess oil on paper napkins/newspaper.
- Cut into 2-3 parts.
- Serve hot with chilli sauce.
Recipe courtesy of Meenal