South Indian spring roll

Ingredients for 6 servings:

• 250 g flour (chapatti) or wheat flour
• 1 pinch of salt
• n. B. water
• 2 potatoes
• 2 carrots
• 100 g peas
• ½ onion(s), or more
• ¾ tbsp curry powder
• 1 tbsp spice mix (garam masala)
• Oil for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Chapati with vegetable filling

For the dough, mix flour with a pinch of salt and add enough water to make a smooth dough (not too sticky). Form the dough into balls and then roll them into round flatbreads with a rolling pin. For the filling, peel the potatoes and carrots and cut them into small cubes. Boil them in salted water until just cooked through, then add the peas and continue to simmer. In a large pan, fry 1/2 or 1 onion in oil, add the diced vegetables and stir. Finally, add the curry and garam masala and mix well. To make the “spring rolls,” take a chapati and place about 2 tablespoons of filling in the center. Then fold the sides together and repeat with all the other flatbreads. The flatbreads are then pan-fried on both sides until they are nicely browned.