- 100 gms Tofu cubes
- ¼ cup onion cubes
- 1/2 cup deseeded and cubed tomato
- 1/2 cup capsicum cubes
- ½ cup chopped cabbage
- 2 tbsp. tomato ketchup
- 1 tsp. oil
- 1/4 cup low fat curd beaten
- 1 tsp. chilli powder
- 1/4 tsp. turmeric powder
- ¼ tsp. red chilli powder
- 1/2 tsp. ginger garlic paste
- 1/2 tsp. Bengal gram flour
- salt to taste
- 1/2 tsp. chaat masala
- 1/2 tsp. garam masala
- salt to taste
- ½ cup Multigrain flour
- 2 tbsp. low fat curd
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For the Tofu roll filling. Add the Tofu cubes, onion and tomatoes to the prepared marinade and toss lightly. Leave aside for 10 minutes. Heat the oil in a non-stick pan; add the capsicum and cabbage and sauté for 2 minutes. Add the Tofu mixture and sauté over a high flame for 4 to 5 minutes. This preparation can also be made with using Paneer 50 gms{cottage cheese}instead of tofu.
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Mix all the ingredients and knead into soft dough. Divide the dough into. 2 equal portions. Roll out each portion into a thin chapati. Cook each chapati lightly on a non-stick pan on both the sides. Divide the Tofu filling into 2 equal portions. Spread tomato ketchup on chapatti and add one portion of the filling in the centre of each chapati and roll up. Then cook the rolls on a hot non-stick pan
Mix all the ingredients and knead into soft dough.