Fusion Chapati Rolls

Chapatis - our very own desi tortillas is a versatile dish, which can be consumed in many ways. I sometimes find having to eat chapatis with subzis or dals very cumbersome, and making a wrap makes the Indian bread a delightful treat.


This Fusion Chapati Rolls is a welcome break from the chapati-subzi monotony and is a perfect mid-meal snack, dinner or a rainy day munch! It also has the goodness of wheat and veggies like zucchini, cheese, capsicum and olive oil.

Recipe


Ingredients:


For the chapatis:
Atta (wheat flour) - 1 cup
Salt - To taste
Water - to knead the dough
Garlic butter - to toast the chapatis (optional)
Butter/oil - As required to toast chapatis


For the filling:


Capsicum - 2 cups finely chopped
Onion - 1 Big onion finel chopped/ thinly sliced
Chillies - 2 number finely chopped (optional)
Freshly ground pepper corns - 3 tsnpsn
Olives - 1/2 cup of pitted and sliced
Chilli powder - 1 tsnp
Salt - To taste
Garam Masala - 1 tspn
Jeera (Cumin) powder - 1/2 tspn
Dhania (Corriander) powder - 1/2 tspn
Olive oil
Grated cheddar cheese - 1/2 cup
Water - to cook


Method:


For the chapatis:

In a mixing bowl, add the atta and salt. Add adequate amount of water to knead the dough.


Once the dough is ready, make them into small balls (the size of 1 big lemon).


Smear them on dry flour and flatten the ball and roll it out on a rolling board.


Heat a tava and toast the chapati on both the sides. (HOT TIP: You could use garlic butter/oil/butter to toast the chapatis for a different flavour. If you are health conscious and like it plain, avoid any of the greasy items to toast your chapatis).


Keep them aside.


For the filling:

In a kadai, heat the 1 tbspn of olive oil. Add the onions and cook it until it turns brown.


Add the chillies and capsicum and cook till soft.


To this cooked vegetables, add the powders and salt. Sprinkle little water and let it cook till the masalas blend with the vegetables.


After 5 minutes, add the olives and freshly ground pepper. Give it a good mix. Let the vegetable mixture cook for 2 minutes. Remove the kadai from the stove and the filling is ready.




For the roll:

Take  a tablespoon full of the filling and put it in a chapati. Spread it evenly.


Add the grated cheese.


Roll the chapati with the filling and toast the roll once again.


Cut the rolls and enjoy the  goodness-filled wrap.


Serving Suggestions:

• Fusion Chapati Rolls taste the best with raithas, pickles.
• You could also try mint chutney or chuney of your choice.
• If you like to take fusion to a new level, you can also try the salsa dip.