Ingredients:
Leftover chappatis
1/2 tin baked beans
1/4 cup cheese
4 tbsp sauce
For Filling:
1 carrot
5 french beans
1/4 cup boiled peas
1 capsicum
1 large floret of cauliflower
1/2 cup cabbage shredded
3 green chillies
1/4 tsp. garlic paste (or 5 flakes crushed)
1/4 tsp. ginger paste (or 1/2" piece grated)
1/2 tsp. lemon juice
1/2 tsp. soya sauce
1/2 tsp. tomato ketchup
Salt to taste
1 tbsp. oil
Method
Clean and chop carrot, capsicum, cauliflower, french beans, into thin 2" long slivers or sticks.
Chop green chillies also into small pieces.
Heat oil in a nonstick pan.
Add green chillies, garlic, ginger, stir.
Add all other vegetables, stirfry on high till veggies are tender.
Add soya, tomato sauces, lemon juice, salt, sugar, stir.
Divide filling into 6 portions.
Take on chappati, put filling in half portion.
Spread over half area evenly.
Sprinkle some cheese.
Fold empty half portion over.
A half round with stuffing inside should result.
Apply a little water to the inner edges, press together to seal.
Arrange them in a shallow ovenproof dish
Pour a half tin of baked beans in tomato over them, from tin.
Sprinkle cheese, sauce
Bake in preheated oven (200oC) for 10 minutes.
Serve as a casserole dish.
