Iron frankie

Ingredients
4 chapatis
½ cup low fat paneer cut into cubes
½ cup baby corn, boiled and cut into pieces,
¼ cup chopped spring onion whites
½ teaspoon chopped coriander
2 green chillies, finely chopped
½ teaspoon chopped garlic
½ teaspoon chopped ginger
¼ cup chopped capsicum
½ cup finely chopped spring onion greens
2 teaspoons oil
1 teaspoon soya sauce
1 teaspoon cornflour
½ teaspoon sugar
salt and pepper to taste
¼ cup water

1. Heat the oil in a non stick pan add the spring onion whites and sauté for 2 minutes, till the onions turn translucent.
2. Add the coriander, green chillies, garlic and ginger and cook for another minute.
3. Add the capsicum, paneer, baby corn and the soya sauce mixture and cook for 2 more minutes, till the sauce thickens and coats the vegetables and paneer.
4. Add the spring onion greens and mix well. Keep aside
5. Divide the chilli paneer and babycorn filling into 4 equal portions.
6. Spread one portion of the filling in the centre of each chapati and roll up tightly.
7. Repeat for the remaining chapatis and filling to make 3 more rolls.
8. Warm the rolls on a hot tava and serve.

Originally Posted by rvp

Ingredients
4 chapatis
½ cup low fat paneer cut into cubes
½ cup baby corn, boiled and cut into pieces,
¼ cup chopped spring onion whites
½ teaspoon chopped coriander
2 green chillies, finely chopped
½ teaspoon chopped garlic
½ teaspoon chopped ginger
¼ cup chopped capsicum
½ cup finely chopped spring onion greens
2 teaspoons oil
1 teaspoon soya sauce
1 teaspoon cornflour
½ teaspoon sugar
salt and pepper to taste
¼ cup water

1. Heat the oil in a non stick pan add the spring onion whites and sauté for 2 minutes, till the onions turn translucent.
2. Add the coriander, green chillies, garlic and ginger and cook for another minute.
3. Add the capsicum, paneer, baby corn and the soya sauce mixture and cook for 2 more minutes, till the sauce thickens and coats the vegetables and paneer.
4. Add the spring onion greens and mix well. Keep aside
5. Divide the chilli paneer and babycorn filling into 4 equal portions.
6. Spread one portion of the filling in the centre of each chapati and roll up tightly.
7. Repeat for the remaining chapatis and filling to make 3 more rolls.
8. Warm the rolls on a hot tava and serve.

hi rvp
my one small doubt is
shd we use water on corners of rottis so dat they stick as rolls holding the stuffing(otherwise how they will form shape of rolls)
thanx
sonia