Instructions: Heat butter, add vegetables, ginger, garlic and spinach. Stir for a minute.Add masala, salt and pepper. Sprinkle wheat flour and mix well.

Cool.

Do not roast the chappatis too crisp while making. Just semi-roast.

Spread 1 tablespoon filling through the diameter of the chappati.

Fold in ends where the filling touches the edge. Roll tightly.

Place all 3 chappatis on a warm grinddle.

Sprinkle the ghee.

Roast one side golden on low flame.

Invert with spatula.

Roast other side crisp too. Cool.

Pack into lunch box with some ketchup, jam or chutney.

Variations

I insist on wheat flour for kiddies because its healthier. Plain flour is already consumed excessively in pastries, breads and biscuits.

The types of vegetables and the masala can vary as per individuals taste.

Only dont make the vegetable soggy or gravied. The chapatti will become a mess.

Use fresh boiled corn, grated carrots, onions, broccroti etc. Wheat flour is added to the filling to absorbs excess moisture.

Makes: 3 rolls

Making time: 25 min

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