Ingredients:

• For cover:
• 1/2 cup plain flour
• 1/2 cup Corn flour
• 2 tbsp hot oil
• 1/3 cup water
• 1/3 cup Milk
• For filling:
• 1/2 cup mixed vegetables, julienned (carrots, beans, cabbage)
• 1 tsp capsicum, thinly sliced
• 1 bunch spring onion, cut into pieces
• 1/4 cup Bean sprouts
• 1 onion, finely chopped
• 1/4 cup boiled noodles
• Salt to taste
• Chilli sauce
• 1 green chilli, finely chopped (optional)
• 1/2 tsp Vinegar
• 1 tbsp oil

Method:

1. Mix all ingredients for cover and form batter.
2. Make thin round pancakes on a hot griddle. Do not over roast.
3. Cool.
4. Heat oil in a wok and add all vegetables.
5. Stir-fry and add noodles.
6. Season with salt, chilli sauce and green chilli.
7. Cool.
8. Put oil in a kadai.
9. Place some filling on a pancake end to end.
10. Fold ends and hold, then roll tightly.
11. Seal edge with water (or a paste of corn flour and water).
12. Deep-fry till golden brown.
13. Cut into convenient sized pieces and serve hot with tomato or chilli garlic sauce.

Recipe courtesy of Saroj Kering