Ingredients:

• For Chapatti:
• 200 g fine whole Wheat flour
• 1 tsp oil
• 125 ml water
• For Filling:
• 1 tsp fennel powder
• 1 onion, thinly sliced
• 2 cm ginger, minced
• 2 green chillies, sliced
• 3 tsp Meat curry powder
• 350 gm cauliflower, cut into small pieces
• 3 medium potatoes, boiled, peeled and diced
• 100 gm peas, softened in hot water for 1/2 a minute
• 1/3 tsp salt

Method:

1. To make chapatti:
2. Take flour, oil and water in a bowl.
3. Knead to form a smooth dough. Leave aside for 1/2 hour.
4. Divide into eight balls.
5. Roll each ball into chapattis.
6. Place on wok and cook on both sides, about 1 minute each. Set aside.
7. To make filling:
8. Heat 2 tbsp oil and fry fennel for about 30 seconds.
9. Add onion, ginger, garlic, chillies and fry for 30 seconds.
10. Add all the ingredients and stir-fry for 15 mins until the mixture is quite dry.
11. Put 2 tbsp of filling on chapatti end and roll up tightly. Serve.

Recipe courtesy of Jayashree