1. Mix 3/4th cup 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.

2. Seperate 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.

3. 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 capcicum cut lengthwise, 1/2 cup cabbage, 1 teaspoon chopped celery, ajinomoto, 1/4th beansprouts, 2 teaspoon soyasauce, 1 teaspoon vinegar, 1 teaspoon chillisauce. Stir for 4-5 min.Cool.

Assembling:

1. Place filling on each chapati. Give envelope shape or roll tightly, seal sides with maida paste.

2. Repeat same procedure with the remaining chapatis.

3. Deep fry in hot oil till golden brown. Drain excess oil on papernapkins/newspaper.

4. Cut into 2-3 parts.

5. Serve hot with Chilli Sauce.

Makes: 5 rolls