PREPARATION

1. Take a bowl, add 220 grams wheat flour, 1/2 salt, 2 teaspoons oil 100 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. Heat 2 teaspoons oil in a pan, add 1 teaspoon garlic, 1 teaspoon ginger, stir for a minute, then add 1 teaspoon green chillies, 70 grams onion and cook it for 3-5 minutes.
4. Now, add 80 grams cabbage, 80 grams carrot, 190 grams bell pepper.
5. Cook the vegetables for 5-7 minutes on medium heat.
6. Now add 1/2 teaspoon salt, 1/4 teaspoon black pepper mix once, then add 1 teaspoon soy sauce, 1 teaspoon vinegar, 2 teaspoons green chili sauce and 1 tablespoon ketchup. Mix and cook for a minute
7. Remove it from heat and let it cool for 10 minutes.
8. In a bowl, add 2 tablespoons wheat flour, 40 milliliters water and mix it well to make a paste.
9. Take a ball from dough, dust some flour and flatten it with the help of rolling pin.
10. Roll it into a circular shape chapati.
11. Place it on a hot tawa and cook from both sides for 10-15 seconds.
12. Now, remove it from heat and place it a flat surface.
13. Now, place the cooked vegetables stuffing on it and apply prepared paste on the edges.
14. Fold it to make a tight roll.
15. In a bowl, add 200 grams gram flour1/2 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon turmeric, 1/4 teaspoon asafoetida, 1 teaspoon dry fenugreek, 2 tablespoons coriander and mix it well.
16. Now, add 400 milliliters water and mix it to make a thick batter.
17. Dip prepared rolls into the batter and deep fry it in a heated oil until it turns golden brown and crispy.
18. Cut it into two parts with a knife.
19. Serve with ketchup.