This one is my favorite break-fast dish, as i can prepare this within 15-20 minutes and a healthy one too. i prepare this roll frequently for morning break-fast, as my hubby can't say, "i dont have time". it just takes minutes to push this into the mouth, between its also becomes a balanced one.
Ideal to pack these chapati rolls for lunch box, along with some fruits and a juice or butter milk.
If serving these rolls for kids, then do not add finely chopped green chilli's, instead just slit the chillies and add, later, when you prepare the roll, discard the green chillies. If you want to add beans and green peas, you need to steam cook them earlier, and then add to the mixing.
Chapati - 3
Grated Carrot - 1/4 cup
Grated Cabbage - 1/4 cup
Green Chilli - 1 (finely chopped)
Soy flakes / granules - 1/8 cup
Onion - 1/2 (finely chopped)
Corriander Leaves - 1 tbsp (finely chopped)
Salt - as per taste
Oil - 1 tsp
In a cup of boiling water, add the soy granules & 1/4 tsp salt and let it soak in the hot water for about 10 minutes. then drain them and wash them with cold water at least twice. then squeeze the soy granules to let the water out and place the granules ready.
In a Pan, heat the oil, add finely chopped onion & green chilli slices. saute the onions till they turn translucent. then add grated carrot, cabbage and the soy flakes. mix them well. add salt to taste and just saute them for a minute or two, till the cabbage and carrot is done.
Garnish with finely chopped coriander leaves. you may add 1/2 tsp of lemon juice if you prefer.
Have fresh chapati's, place the soy vegetable mixing towards a corner of the chapati and start rolling the chapati tightly. cut in the middle of the chapati roll with your kitchen scissor's.
This leads to WBB-SOY. Now Iam taking this to JFI-SOY, hosted by Sia of Monsoon Spice.