Chappathi rolls

Ingredients
For chappathi
Wheat flour: 1 cup
Oil: 2 tsp
Salt: 1/2 tsp
Sugar: 1/2 tsp
Water: 1/2 cup(Approx)


For stuffing
Potato: 3 medium sized
Carrot: 1 big
Onion: 1 small sized
Tomato: 1 small sized
Peas: 1/4 cup
Lime juice: 1/2 tsp
Salt: to taste
Chopped coriander leaves: 1 tablespoon
Coriander powder: 1/2 tsp
Chilli powder: 1/2 tsp
Oil: 2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: a sprig


Procedure:
Step1:
Make the chappathi dough with warm water and divide into 6 rolls. Make the chappathis


Step2:
Heat 2 tsp of oil and add cumin seeds. Once it starts spluttering add curry leaves and onion and saute until onion is cooked

Step3:
Add chopped carrot and tomato and saute for couple of minutes. Cover the pan and cook for 5 minutes

Step4:
Now add chopped potato and sprinkle 1 of water and cover and cook until all the vegetables are cooked

Step5:
Add frozen peas and cook for a couple of minutes. Now add chilli powder, salt and coriander powder and fry for a couple of minutes


Step6:
Add lemon juice and mix well and garnish with coriander leaves

Step7:
Divide this stuffing into six and place on top of chappathi. Roll the chappathis tightly


Note:
This is ideal for lunch box. The individual roll can be wrapped in aluminium foil
Other vegetables like beetroot can also be added
The chappathis remain soft for a long time as they are stuffed with the curry