Categories: Chaats/Evening Snacks

Ingredients

• 2 cups of all purpose flour + 1/2 cup flour to dust while rolling
• 1/4 tsp salt
• 1 tbsp oil + 1/2 tsp to coat when the dough is done
• Lukewarm water to make the dough
• For the stuffing:
• 1 tbsp oil
• 1/2 tsp jeera
• 1/2 tsp fennel seeds
• 1 bell pepper julienned
• 2 carrots julienned
• 2 tomatoes julienned (remove the seeds of the tomato too by scooping it)
• 1 onion finely chopped
• 1/2 cup of cabbage finely chopped
• 1/2 tsp chili powder
• 1/4 tsp turmeric powder
• 1/4 tsp garam masala
• 1/4 tsp freshly ground pepper
• 3/4 tsp fennel powder
• 2 tbsp tomato ketch up
• 1 tbsp lime or lemon juice
• 5 sprigs of mint finely chopped
• salt to taste

Directions

1. Mix the flour,salt and oil well. Then slowly add the lukewarm water to this and make a soft dough. Coat this with some oil and cover with a moist paper towel. Let this rest for 15 minutes.

2. In a pan add oil and once its hot add the jeera and saunf. Let them sizzle.Then add the onions and 1/4 tsp salt.Give this a good mix. Follow by adding the carrots,cabbage,bell peppers and tomato. Stir fry this for 5 minutes.To this add the chili powder,turmeric powder,garam masala powder,pepper powder,amchoor powder and ketchup.Mix well and switch off the stove.Mix in the lime juice and chopped mint. Adjust the salt and keep aside

3. Divide the rested dough equally into 6 parts. Then roll this out to about 6 inch circles and bake them well on either sides.Keep aside once done

4. Assemble the roll by taking the baked rotis and spread the curry mix over it.Roll them now.

5. Serve hot and cut the roll midway at an angle while serving.Enjoy!

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