Ingredients:

• 200 g – Wheat flour
• 1 tsp – oil
• 125 ml – water
• Ingredients for filling:
• 1 tsp – fennel powder
• 1 – Onion thinly sliced
• 2 cm – ginger, minced
• 2 – garlic, minced
• 2 – green chillies, sliced
• 3 tsp – Meat curry powder /curry powder
• 350 g – cauliflower, cut into small pieces
• 3 – medium potatoes, boiled, peeled 7 diced
• 100 g – peas, softened in hot water
• Salt to taste

Method:

1. Put flour, oil and water in a bowl.
2. Knead to form a smooth dough, leave aside for one hour.
3. Divide into 8 balls, roll each ball into chapatti shape.
4. Heat the tawa, and cook the chapatti from both the sides with little bit of oil. Keep aside.
5. Method to make the filling:
6. Heat 2 tsp of oil and fry fennel for about 30 seconds.
7. Add onion, ginger, garlic, chillies and fry for 30 seconds.
8. Add all other ingredients and stir-fry for 15 mins, until mixture is quite dry.
9. Put a tbsp of filling on one end of the chapatti, roll up tightly. Serve.

Recipe courtesy of Meena