Ingredients :

• Onion - 2 {finely chopped}
• Coconut - 1/4 cup
• Potato - 1/4 cup {roughly diced}
• Carrots - 1/4 cup {roughly diced}
• Cauliflower - 1/4 cup {small florets}
• Beans - 1/4 cup {chopped}
• Paneer - 50g {cubes}
• Oil - 2 tbsp + as required to shallow fry veggies
• Cumin Seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• Curry Leaves - 4-5
• Green Chilis - 2 {slit}
• Dry Red Chilis - 3 + 1
• Bay Leaf - 2
• Ginger Garlic Paste - 1/2 tbsp
• Blended Tomatoes - 6 Medium
• Salt - as per taste
• Kashmiri Red Chili Powder - 1 tsp
• Black Pepper - 1/4 tsp
• Amchoor Powder - 1 tsp
• Garam Masala - 1 tsp
• Sambhar Masala - 1 tsp
• Sugar - 1/4 tsp
• Coriander - handful [chopped]
• Corn Flour - 1/2 tsp
• Capsicum - 1/4 cup {roughly diced}
• Coconut Milk - 3 tbsp
• Tadka Garnish : Oil - 1 tsp
• Mustard Seeds - 1/2 tsp
• Split Skinless Black Gram / Dhuli Urad Dal- 1/2 tsp
• Curry Leaves - 2-3
• Dry Red Chili - 1
• Coriander - 1 tsp {finely chopped}

Recipe Steps :

Add the plain flour, corn flour, salt to a bowl and add sufficient water to make a soft dough.
Let the dough rest for a while.
Divide the dough into small portions, dust plain flour/maida if its sticky. Roll the dough portions to thin sheets, snip the sides off with a pizza cutter if you wish to.
Heat up a tawa/skillet. Once hot, place of the sheets, and as soon as the dough gets its moisture off and the color changes a wee bit flip over.
Transfer to a plate, cover with a cloth and continue making.

Enjoy.....

Recipe Notes :

For Storing: Apply oil in between sheets and double wrap in cling wrap and freeze.
Stuffing recipe: Heat a pan with 2 tbsp oil. Add a tsp each of ginger, garlic and chili sliced. Stir, add 2 onions sliced. Once they sweat, add 1/2 cup of mixed bell peppers, carrots, french beans chopped. Season with salt, pepper.
Add a tbsp of soy sauce, a tsp of schezwan sauce, a tsp of tomato ketchup, 1/2 tsp vinegar. Stir, add the cabbage saute, and transfer to a plate to cool.

Recipe Video :