leftover chappatis 3
baked beans 1/2 tin
cheese 1/4 cup
sauce 4 tbsp
for filling:
1 carrot
5 french beans
1/4 cup boiled peas
1 capsicum
1 large floret of cauliflower
Chappati Rolls - Directions:
Clean and chop carrot, capsicum, 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,
lemon juice, salt, sugar, stir. 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. Arrange them in a shallow ovenproof dish
Pour a half tin of baked beans in tomato over them, from tin. Sprinkle cheese, sauce Bake
in preheated oven (200oC) for 10 minutes.
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