Black Wheat Atta

Black Wheat Vegetable Rolls

  • Serves 4
  • 70 minutes
Black wheat chapati rolls filled with vegetables and paneer

Ingredients

  • 200 g MadeBetter Black Wheat Atta
  • 20 g Black Wheat Atta, for dusting
  • 130 ml Water — Add up to 25 ml more if needed.
  • 5 g Salt — 3 g in dough; 2 g in filling.
  • 20 ml Cold-pressed oil — 5 ml in dough; 15 ml in filling.
  • 80 g Onion — Thinly sliced.
  • 100 g Carrot — Cut into fine matchsticks.
  • 150 g Cabbage — Finely shredded.
  • 100 g Paneer — Crumbled.
  • 2 g Cumin seeds
  • 1 g Red chilli powder
  • 10 ml Lemon juice

Make it, step by step

  1. Mix 200 g atta, 3 g salt and 5 ml oil. Add water gradually and knead into a soft dough. Cover and rest for 20 minutes.
  2. Heat remaining oil over medium heat. Add cumin and onion; cook for 3 minutes.
  3. Add carrot and cabbage; stir-fry for 5–7 minutes until tender and dry. Add paneer, chilli and remaining salt; cook for 2–3 minutes until heated through. Turn off the heat; add lemon juice.
  4. Divide the dough into 4 balls. Dust lightly and roll into 19–20 cm circles.
  5. Cook each chapati on a medium-hot tawa for 2–3 minutes, turning until browned and cooked through. Keep covered.
  6. Divide filling between the chapatis. Fold up the bottom, roll the sides around the filling and serve promptly.
Useful tips
  • Cook the filling until the pan is dry, and keep the chapatis covered and flexible; wet filling and stiff chapatis make rolling difficult.

Allergens: Wheat (gluten), milk.

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