Chappati Rolls

Ingredients:

• 6 leftover chappatis
• 1/2 cup cabbage shredded
• 5 french beans
• 1/4 cup boiled peas
• 1 large floret of cauliflower
• 1 carrot
• 1 capsicum
• 3 green chilies
• 1/4 cup cheese
• 1/4 tsp. garlic paste
• 1/4 tsp. ginger paste
• 1/2 tsp. lemon juice
• 1/2 tsp. tomato ketchup
• 4 tab. Tomato sauce
• ½ sp soya sauce
• salt to taste
• 1 tbsp. oil

Method:

• Clean and chop carrot, capsicum, cauliflower, french beans.
• Chop green chilies also into small pieces. Heat oil in a nonstick pan.
• Add green chilies, garlic, ginger, stir.
• Add all other vegetables, stir fry on high till veggies are tender.
• Add soya, tomato sauces, lemon juice, salt, sugar, stir.
• Divide filling into 6 portions.
• Take on chappati, just put it on the hot tava and put filling in half portion.
• Spread over half area evenly. Sprinkle some cheese.
• Fold empty half portion over.
• Serve hot chappati roll with tomato ketchup.
• OR
• Take a chppati, put filling on that and spread it over half area evenly.
• Sprinkle some cheese. Fold empty half portion over.
• Apply a little water to the inner edges, press together to seal.
• Arrange them in a shallow ovenproof dish.
• Pour a half tin of baked beans in tomato over them, from tin.
• Sprinkle cheese, sauce Bake in preheated oven (200oC) for 10 minutes.
• Serve as a casserole dish.