Spring roll with leftover rotis

Ingredients:

Rotis (Pulka) or thin chappatis

Oil to fry

For Stuffing:

Onion	1 big
Green chilli	1
Carrot	1
Capsicum	1
Cabbage	a big piece
Ginger	½  inch
Red chilli powder	¼  tsp
Coriander powder	½  tsp
Schezwan chutney	1 tbsp

(or use tomato sauce - 1 tsp and red chiili sauce - 1 tsp)

Salt to taste
Oil	2 tbsp

Glue for sealing the rotis:

Maida	2 tbsp
Salt	¼  tsp
Water as needed

Method:

1. Slice the onions. Chop the green chilli into small pieces. Grate or crush the ginger. Julienne (cut into thin strips like matchsticks) the carrot. Slice the capsicum into thin shreds and slice the cabbage.
2. Heat oil in a kadai. Add sliced onions. Saute till translucent. Lower the flame. Add green chilli and ginger. Saute for a minute. Add chilli powder, coriander powder and salt. Mix well. Add the vegetables and sprinkle some water. Cover and cook for 3 minutes in low flame. Now open the lid. Add sauces and fry in high flame till water disappears. Switch of the flame and allow it to cool.
3. Make a thick paste with maida, salt and water. Keep aside.
4. Take a roti. Place 1 tbsp of prepared stuffing at one side of the roti. Roll and seal the edges (Like the way spring rolls are made) with maida glue. Repeat the same with all other rotis. Keep ready.
5. Heat oil in a kadai. When it becomes medium hot, lower the flame. Gently drop the spring roll one or two at a time and fry turning all sides into light golden colour and remove to a tissue paper. Serve with sauce or as it is.

Tip:

• If the roti is too dry you can damp with little water.
• You can add shredded paneer, cheese or leftover cooked chicken to the stuffing.