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