PREPARATION TIME: 2 MINS COOKING TIME: 20 MINS
INGREDIENTS:
FOR THE WRAPS
• ½ cup whole wheat flour
• ¼ cup jowar flour
• 1 tsp oil
• Salt to taste
FOR THE STUFFING
• ½ cup grated carrot
• 1 cup grated cauliflower
• ½ cup boiled and mashed potatoes
• ½ cup grated cabbage
• ½ cup sliced paneer
• ¼ cup capsicum
• ¼ tsp chili powder
• 1 tbsp chopped coriander
• Salt to taste
• ¼ tsp chat masala
OTHER INGREDIENTS
• 4 tsp tomato ketchup
• Whole wheat flour for rolling
METHOD
FOR WRAPS
• Combine the flours, oil and salt together in a bowl and knead to make soft, smooth dough by adding enough hot water.
• Knead the dough well and keep for 30 minutes. Knead again.
• Divide the dough into equal portions and roll out each portion into thin round roti with the help of little flour.
• Heat a non-stick pan and cook each roti till brown spots appear on both the sides. Keep aside.
FOR THE STUFFING:
• Heat the oil in a non-stick pan; add the cauliflower and carrots and sauté for 5 to 7 minutes.
• Add cabbage, capsicum, potatoes, coriander chili powder and salt, sauté it for 5 minutes.
HOW TO PROCEED
• Place a roti on a non-stick tava with slow flame, spread a tsp of tomato ketchup and a portion of stuffing evenly over it. Sprinkle a pinch of chat masala over it.
• Roll it up tightly to make a wrap.
• Serve immediately.
