Ingredients

Whole Wheat Flour- 3 cups | Salt to taste | Leonardo Just Drizzle- 1 tsp | Milk-as needed to knead the dough

Method

Finely chop a Carrot, half Purple cabbage, a Capsicum (any color) and boiled potatoes into tiny pieces (make sure the potatoes are semi-boiled so that they do not mash while cutting). Take a wok and grease it with some Leonardo Olive oil - Extra Light. Now put julienned onions, salt, ginger garlic paste with some finely chopped green chillies. Next add turmeric powder (haldi) and stir nicely. For mixing in the veggies, first add the chopped carrots as they take longer to cook. Saute and toss well. Now add in the chopped cabbage, capsicum and potatoes. Toss everything together and add blanched spinach. Add a pinch of chat masala and salt as per the taste. Take a separate pan and grease it with some Leonardo Olive oil - Extra Light. Place a roti or a parantha made of whole wheat flour in the pan and heat for a moment. After greasing the parantha/roti a bit, place it on a plate and put some curd and pudina chutney in the middle of it and spread it evenly. Put the stuffing on the roti/parantha and roll it tightly. Now cut it in a slanting angle and make 2 halves for serving.

Nutrition facts (per piece/ serving or 70 gm)
Energy (Kcal): 98 cal
Fat: 2.4g
Carbohydrate: 15.4g
Protein: 4.1g
Fibre: 1.0g