Rolled Filled Chapati
The chapati can be stuffed with various ingredients and then packed for Rolled Filled Chapati.
The Rolled Filled Chapati is ideal for the Lunch Box.
It is a simple fare to prepare.
The chapati filled with cooked vegetables is nutritious and satiating for the appetite.
There is also less or no litter when consuming the Rolled Filled Chapati.
The time taken to consume the Chapati Roll is also comparatively less.
All Purpose Flour ¼ Cup
Wheat Flour 1½ Cup
Salt ½ Tsp
Oil 1 Tbsp
Water as required
Combine the all purpose flour, wheat flour and salt in a bowl.
Mix the bowl contents for 1-2 minutes.
Pour the oil in the bowl and stir the bowl contents.
Put water in the bowl.
Mix the flour with the water and gather the flour in the bowl for dough preparation.
Add drops of water as and when required.
Then rest the dough in a bowl for 1-2 hours.
Lid the bowl with a wet cloth / towel.
Thereafter, the dough should be divided into balls of equal size.
The balls should be rolled into thin rounds.
Heat a tawa on the gas.
Roast the chapati rounds on medium flame and flip the sides at intervals.
Keep aside the ready chapatis.
Onion ½ Cup
Capsicum 1 Nos.
Ginger 1 Tbsp
Cabbage 2 Cup
Carrot 2 Cup
Green chilly 6 Nos.
Cumin seeds ½ Tsp
Coriander powder ½ Tsp
Cumin powder ½ Tsp
Turmeric powder ¼ Tsp
Chaat masala ½ Tsp
Garam masala ¼ Tsp
Oil 1 Tbsp
Coriander leaves 2 Tbsp
Coconut Coriander chutney ½ Cup
Salt to taste
Chop the onion, green chillies and coriander leaves.
Thin slice the capsicum.
The carrot and cabbage should be shredded.
Peel and grate the ginger.
Rinse the diced vegetables with water and strain extra water. Keep aside.
Take a pan and pour the oil in the pan.
Let the oil become hot.
Add the cumin seeds and let them crackle.
Put the diced onion in the pan and sauté for some minutes and let the onion become translucent.
Now drop the green chilly pieces in the pan.
Also throw the grated ginger in the pan.
Bring in the capsicum slices, shredded carrot and cabbage to the pan.
Sprinkle the garam masala, chaat masala, coriander powder, cumin powder and turmeric powder on the pan contents.
Season the pan contents with salt.
Cook the pan contents for 5-7 minutes.
Toss the pan contents at intervals.
Then lid the pan and simmer the pan contents on low flame for 3-4 minutes.
Spoon the pan contents every few minutes.
Splash little water in the pan if required.
Then remove the lid of the pan and cook the pan contents until the water is absorbed by the pan contents.
Top the pan contents with chopped coriander leaves.
Mix the pan contents for 1-2 minutes.
Set aside the prepared stuffing mixture in a bowl.
Coconut Coriander Chutney Recipe
Shredded coconut 1 Nos.
Coriander leaves ½ Bunch
Green chilly 3-4 Nos.
Garlic pods 2-3 Nos.
Lemon juice ½ Nos.
White pepper ¼ Tsp
Sugar 1 Tsp
Salt to taste
Remove the skin of the garlic pods.
Knife the coriander leaves, skinned garlic and green chillies.
Squeeze the juice of half the lemon.
Mix the pressed garlic, torn coriander leaves, chopped green chillies, shredded coconut, lemon juice, white pepper, sugar and salt.
Grind the mixture in a blender for Coconut Coriander Chutney.
Take one chapati and spread 1 tsp of the coconut coriander chutney evenly on the chapati.
Fill the chapati with a portion of the stuffing mixture.
Roll the stuffed chapati.
Pack in the Lunch Box or serve.