| # of servings: 4 | |
| Preparation Time: 15 mins | Cook Time: 30 mins |
This unique dish can pass for an entree, snack, appetizer, or kid-friendly sandwich! Any leftover cooked dry sabzi can be given a new twist with this and it will become a family favorite, instantly. Children enjoy the making process because they find it fun and exciting.
Ingredients:
- Uncooked Chapati - 10-12
- Any cooked dry sabzi or spiced vegetables of choice - 2 cups
- Mozzarella cheese - 1 cup
- Ketchup - 1 tbsp
- Oil or Mayonnaise - 1 tbsp
- Water - 1 tbsp
Method:
- Make slits in the uncooked chapati like drawing the radius of the circle
- Smear water on one side of the chapati, along the edges and the slit line
- Place a tbsp of cooked dry sabzi on one-third of the chapati
- Spread ketchup on the next third of the chapati
- Place some cheese on the last third of the chapati
- Fold the fillings over each other as shown in the pictures below
- Seal the edges firmly to keep all the stuffing inside
- Apply a tsp of oil or some mayonnaise on both sides of the veggie pockets
- Air fry/bake them at 400° F (205° C) for approximately 15 minutes on each side (or until golden brown)
- Serve hot with sauce, ketchup, or any chutneys.
Tips and Tricks:
- Dry sabzis without gravy work better so the outside can become crunchy
- The stuffings can be layered on one half of the chapati and folded over like an empanada
- Mayonnaise makes the outer shell crispy due to the egg in it
Pictures:
Final Outcome:
