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Preparation Time : 15
Cook Time : 10
Total Time : 25
Whole wheat flour - 2 cups
Water -1 cup or as required to knead the dough
Finely chopped cabbage- 1/2 cup
Thin sliced carrot - 1/2 cup
Kabuli chana /black chick peas - 1/2 cup
Grated tofu - 2 tablespoons
Onion(small size)- 1
Finely chopped green chillies-1/2 teaspoon
Salt-1 teaspoon or as per taste
Oil - 2 teaspoons or as per requirement
Toothpicks - 1 or as required to clutch
Prepare a chapati dough by combining wholewheat flour,salt,little amount of oil.knead it well to form a smooth dough by adding enough water.Allow it to rest for few minutes.
In the meantime,boil the cabbage and carrot by adding sufficient amount of water and salt.
Once these veggies are boiled,drain the water completely and keep it aside.
Similarly,pressure cook kabuli chana and drain the remaining water completely.
Grind the chana in a mixture into a coarse paste without adding water.Then transfer the paste into a bowl.Add salt to this and mix well.
For chapati preparation : Divide the dough into equal portions.Make small balls out of it.
Roll these balls into circular shape by sprinkling whole wheat flour.
Heat a tawa or a pan over a medium flame and cook the chapati lightly on both sides.While cooking,add little amounts of oil to make chapati soft.
Switch off the flame and transfer this chapati into a plate.Apply 2 tablespoons of kabuli chana paste onto the chapati.
Then sprinkle the finely chopped onion and green chillies on the layer of kabuli chana paste.
Lastly spread the boiled cabbage and carrot slices above the layer of onions.
On top of this, add grated tofu and spread evenly.
Carefully,fold the edges of the chapati vertically and clutch it with a toothpick.
Serve hot the protein packed cram clutched chapati.
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