Halwai July 23, 2018

Ingredients:

• For filling:
• 3 or 4 – medium sized Carrots (peel and cut into fine strips)
• 200 g – French beans (string and cut into fine strips)
• 100 g – Cabbage (cut into strips)
• 2 – medium sized Capsicums (cut into strips)
• 250 g – Bean sprouts
• 1/2 tsp – black pepper powder
• 1/2 tsp – soy sauce
• 1/2 tsp – Vinegar
• 1 tsp – Szechwan sauce
• 2 – Green chillies (chopped finely)
• 5 to 6 pods – Garlic (chopped finely)
• 1 or 2 tbsp – oil
• Salt to taste
• For wrapper:
• 500 g – Maida flour
• 2 tsp – oil
• Water for binding
• Salt to taste

Method:

  1. In a large bowl, add salt and oil to the maida. Add sufficient water to make stiff dough. Cover and keep aside for half an hour.
  2. To make filling:
  3. In a wok, heat the oil and add the garlic, green chillies.
  4. Saute for a few minutes.
  5. Keep the wok on a high flame.
  6. Add the French beans and stir fry for few minutes.
  7. Add the carrots and stir fry for a few minutes.
  8. Add chopped cabbage and stir fry for a few minutes.
  9. Add the chopped capsicums and stir fry for a few seconds.
  10. Add the bean sprouts and cook on high flame for 1 minute.
  11. Add salt to taste, soy sauce and vinegar. Mix well.
  12. Cool for a few minutes.
  13. Add the sauce and mix well.
  14. Divide the dough into 15-17 pedas.
  15. Roll out the pedas into 6-8 inches diameter roti.
  16. Stuff about 1 large tbsp of the stuffing already made in the roti to make like a rectangular roll.
  17. Seal the edges with water.
  18. Make all the rolls and deep-fry till brown.
  19. Cut into small pieces.
  20. Serve hot with schezwan sauce.

Recipe courtesy of Anita Raheja