Ingredients:
200 gms. Sour Cream
1 cup Flour (Whole wheat)
1 cup All Purpose Flour
FOR THE FILLING.
1 1/2 cup Rajma (soak overnight, pressure cook with salt and soda)
2 Onions chopped
1 1/2 Tomatoes chopped
1 inch Ginger, grated
1 tsp. Red chilly powder
1 tsp. Dhania powder
1/2tsp Turmeric powder
a pinch of Asafoetida
1 tbsp sugar
salt to taste
Vegetable oil
2 tsp Tomato Ketchup.
Carrots, Cabbage and Spring onions grated
INGREDIENTS FOR THE SAUCE
8 Tomatoes (boiled and chopped)
3 Onions (chopped)
1 tsp Red chilly powder
1 tsp sugar
1 tsp ajma
salt to taste
7 to 8 whole red chillies
Preparation:
For Filling
Heat oil in a kadai and add the onions and saute
add the tomatoes and saute for 5 mins.
add the chilly powder dhania and haldi and hing
add sugar and salt to taste.
then add the rajma and ginger let it boil for a while.
add the ketchup and mash the rajma with a masher. Can add a little water to it.
For sauce
Heat some oil in a kadai
add the onions and whole red chillies and saute.
add the tomatoes, let them be soft.
then grind and sieve.
add the chilly powder, ajma, salt and sugar and heat again till the sauce is done.
For wrappers
Combine atta and Maidaa and knead a soft dough
Roll out thick chappatis and bake them only on tava. They should be semi baked.
The Finale
Take a tray for oven and place a roti on one side.
Put some rajma in the middle along with Carrot, cabbage and onions put some sauce on it
Seal the roti by applying sour cream on two ends and binding them together.
Then pour some sauce and sour cream over it. Go on the placing the rotis and finally garnish with cheese.
Bake it the oven till done. Till u can see that the cheese is done.
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