Ingredients:
For the covering:
1 Cup Maida/Flour
¼ cup corn flour
2 tsp Maida/Flour, mix with water to a paste
¼ tsp Baking Powder
2 tsp Oil
Salt to taste
Oil for deep frying
For the filling:
1 cup Cabbage
¼ cup Carrot
¼ cup Capsicum
¼ cup Spring Onions
½ tsp Ajinomoto
½ Cup Soya Sauce
2 tsp Sugar
2 tsp Chili Sauce
1 tsp Oil
Salt to taste
Direction:
In a bowl Mix Maida, Salt, Baking Powder, Oil and requiring water. knead into dough. Divide the dough into balls and roll out each one into a thin circle. Roast each circle for a minute or two; let it not become crisp.Cut Cabbage, Capsicum and Onion finely, grate Carrot. Heat Oil, add all the Vegetables and Ajinomoto and mix well. Add Salt, Sugar, Soya Sauce and Chili Sauce and cook for 3 minutes on high flame. Remove and let it cool.Fill the vegetable mixture on the Maida/Flour bread and roll it tightly. Seal the edges using the Maida/Flour paste. Heat Oil in a pan and deep fry them till golden brown and crisp. Remove on the kitchen towel and cut each roll into three pieces and serve hot with tomato sauce.
¼ cup Carrot
¼ cup Capsicum
¼ cup Spring Onions
½ tsp Ajinomoto
½ Cup Soya Sauce
2 tsp Sugar
2 tsp Chili Sauce
1 tsp Oil
Salt to taste
Direction:
In a bowl Mix Maida, Salt, Baking Powder, Oil and requiring water. knead into dough. Divide the dough into balls and roll out each one into a thin circle. Roast each circle for a minute or two; let it not become crisp.Cut Cabbage, Capsicum and Onion finely, grate Carrot. Heat Oil, add all the Vegetables and Ajinomoto and mix well. Add Salt, Sugar, Soya Sauce and Chili Sauce and cook for 3 minutes on high flame. Remove and let it cool.Fill the vegetable mixture on the Maida/Flour bread and roll it tightly. Seal the edges using the Maida/Flour paste. Heat Oil in a pan and deep fry them till golden brown and crisp. Remove on the kitchen towel and cut each roll into three pieces and serve hot with tomato sauce.
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