Ingredients
maida 3/4th cup
salt to taste
oil 1 teaspoon
1 tsp chopped celery
1/2 cup onion cut lengthwise
1/2 cup capsicum cut lengthwise
1/2 cup cabbage cut lengthwise
1/4th teaspoon aji no moto
1/4th cup bean sprouts
2 teaspoon soya sauce
1 teaspoon vinegar
1 teaspoon chilly sauce
oil for frying.
1 sp maida to make paste.
Method
Mix maida with 1/4 teaspoon salt, 1/2 teaspoon oil.
Add enough water and make a soft dough. Divide into 5 parts. Roll into puris.
Separate 4 puris, spread 1 teaspoon oil and 1/2 teaspoon maida on 4 puris.
Make a stack and cover the stack with the fifth puri. Roll and make a ten inch chapati.
Bake quickly on hot tava lightly on both sides. Remove from heat separate each chappati,
keep aside covered.
Filling:
Heat 1 teaspoon oil. Add 1/2 cup onion cut length, stir fry lightly.
Add 1/2 cup capsicum cut lengthwise, 1/2 cup cabbage, 1 teaspoon chopped celery,
ajinomoto, 1/4th bean sprouts, 2 teaspoon soya sauce, 1 teaspoon vinegar, 1 teaspoon
chilli sauce. Stir for 4-5 min. Cool.
Take chapatti and place the filling lengthwise on that at one corner leaving little gap
behind gently roll from that corner to other end.
Seal with maida paste at that end & sides of the roll & deep fry till crisp & golden brown.
Serve hot with Tomato Ketchup.