Ingredients:

For Filling:

Carrot: 1
Cauliflower: 4 small florets
Green peas: 1/4 cup
Onion: 1 small, finely chopped
Green chilly: 2, chopped
Garlic: 2 tsp, chopped
Ginger: 1 tsp, chopped
Chilly powder: 1/2 tsp
Coriander powder: 2 tsp
Turmeric powder: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 4 chopped
Olive oil: 1 tsp
Salt: to taste

For Chapatti:

Wheat flour: 1 cup
Oil: 1 tsp


Method:

1. Make dough with wheat flour, oil and water for chapatti.
2. Keep aside for half an hour.
3. Cook all the vegetables along with salt in a pressure cooker.
4. Set aside to cool and then drain all the water well and mash them using a spoon or your hand.
5. In another pan, heat a teaspoon of oil and add the cumin, when it starts to sizzle add onions, green chillies, ginger, garlic and curry leaves.
6. Saute for 2-3 minutes or until the onions becomes transparent.
7. Add salt, stir well and then add the mashed veggies.
8. In low flame stir well until the mixture is quite dry. Set aside to cool.
9. Divide the dough to make equal size balls.
10. Take each ball, flatten them using your hand and make a small cup.
11. Place a small portion (almost 1-1 ½ tsp.) of the stuffing inside and seal it carefully from all ends.
12. Flatten the balls again and dust with some dry flour.
13. Roll this out into rounds using a rolling pin as you do for chapatti.
14. Heat the skillet grease it with little bit of oil or ghee then add the chapatti and cook until it attains a light golden brown on both sides.
15. Serve hot with yogurt.

Nutritive Value ( 1 Serving) :-
Calories -      140 cal
Protein –       3.6 gm
Fat - 2.5 gm