Sieve together flour and salt.
Knead into a soft, pliable dough.
It should be very smooth and easy to roll.
Cover and keep aside.
Clean and chop carrot, capsicum, onion, cauliflower, french beans, into thin 2" long slivers or sticks.
Chop green chillies also into small pieces.
Heat oil in a nonstick pan.
Add green chillies, garlic, ginger, stir.
Add all other vegetables, stirfry on high till veggies are tender.
Add soya, tomato sauces, vinegar, salt, sugar, stir.
Divide dough into 6 portions.
Roll into thin chappatis, using dry flour to dust.
Roast each light on tawa, on both sides.
Divide filling into 6 portions.
Take on chappati, put filling in half portion.
Spread over half area evenly.
Sprinkle some cheese.
Fold empty half portion over.
A half round with stuffing inside should result.
Apply a little water to the inner edges, press together to seal.
Heat tawa again, shallow fry applying a little butter on both sides, till crisp.
Cut and serve hot chutney or tomato sauce.
Note: One may also add or delete vegetables of individual choice in fillings.
Making time: 30 minutes
Makes: 6 stuffed chappatis
Shelflife: Separately dough and filling: Refrigerated 8-10 hours
Ready dish: best fresh
5 french beans
1 large floret of cauliflower
1/2 cup cabbage shredded
3 green chillies
1/4 tsp. garlic paste (or 5 flakes crushed)
1/4 tsp. ginger paste (or 1/2" piece grated)
1/2 tsp. vinegar
1/2 tsp. soya sauce
1/2 tsp. tomato ketchup
1/2 tsp. sugar
salt to taste
1 tbsp. oil
Butter to shallow fry
2 tbsp. grated cheese.