Vegetable Stuffed Chapati Recipe

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For Chapatti:
200 g fine whole Wheat Flour
1 tsp Oil
125 ml Water

For Filling:
1 tsp Fennel powder
1 Onion, thinly sliced
2 cm Ginger, minced
2 Green Chillies, sliced
3 tsp Garam Masala Powder
350 gm Cauliflower, cut into small pieces
3 medium Potatoes, boiled, peeled & diced
100 gm Peas, softened in hot water for 1/2 minute
1/3 tsp Salt

To Make Chapatti:
Put flour, oil & water in a bowl. Knead to form a smooth dough; leave aside for 1/2 hour.
Divide into 8 balls; roll each ball into chapattis.
Place on wok and cook on both sides, about 1 minute each. Set aside.
To Make Filling
Heat 2 tbsp oil and fry fennel for about 30 seconds.
Add onion, ginger, garlic, chillies and fry for 30 seconds. Add all the ingredients & stir fry for 15 minutes until the mixture is quite dry.
Put 2 tbsp of filling on chapatti end; roll up thightly. Serve.

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