Ingredients:
• For Covering:
• 2 cups – plain flour
• 2 tbsp – oil
• 2 – green chillies, ground fine
• Salt to taste
• For Veggie Filling:
• 1 – carrot, peeled, chopped into matchstick pieces
• 8 to 10 – French beans, chopped in above size
• 3 – asparagus, peeled, chopped as above
• 1/2 – avocado, peeled, chopped as above
• 1/2 – small yellow capsicum, chopped as above
• 1/2 – small green capsicum, chopped as above
• 1 – onion, slivered thinly, Sauteed till light brown
• For Seasoning:
• 1 – small Green chilli
• 1 flake – Garlic
• 1 small piece – Ginger
• 3 pinches – black salt, powdered
• 1 tsp – red schezwan sauce
• 1/2 tsp – soya sauce
• 1/2 cup – grated cheese
• Salt to taste
Method:
- For Filling:
- Microwave or blanche veggies, till just a bit cooked.
- Drain, transfer to a refrigerator, to chill.
- Add all seasoning ingredients, except cheese, keep aside.
- For Covering:
- Mix oil, chillies and salt in plain flour
- Add enough water to knead into a smooth pliable dough.
- Knead on work surface for 5-7 minutes till dough is very elastic.
- Cover and keep aside for 10-15 minutes.
- Roll into large paper thin rounds or chappatis.
- Use dry flour for dusting to aid rolling.
- Cut into 1.5 inch wide, 6 inch long strips.
- Put plenty of water to boil, add 1 tbsp. oil.
- Add in 5-6 strips at a time, allow to cook for 1 minute.
- Drain carefully onto a wire mesh.
- Cool strips, rubbing with very little oil, if required.
- To Proceed:
- Place a strip on work surface so as it won’t stick.
- Place layer of veggies on one end of strip.
- Spread this layer to one third of length of strip.
- Now carefully place some cheese at centre of this layer.
- Roll from this end, carefully and tightly, to make a stuffed cylinder.
- Either fasten end with a toothpick, or stick by moistening edges with water.
- Repeat for remaining strips and veggies.
- Arrange in a serving tray line with salad leaves or shredded cabbage.
- Refrigerate for 2-3 hours or till required, after covering with a moist cloth.
- Serve chilled as pick-me-ups, with sauce, salsa, chutney or ketchup.
Recipe courtesy of Saroj Kering