Veggie wrap

Ingredients For the wrap Whole wheat flour: 50 gm Soy flour: 40 gm Maida: 2tsp Skimmed milk: 100ml Egg: ½ Oil:3 tsp A pinch of salt For the filling Potato: 50gm Cauliflower: 50gm Carrot: 50gm Peas: 75gm Tomato: 50gm Oil: tbsp Tomato Sauce: ½ tbsp Salt and Chilli powder Herbs to taste Method To make the wrap sift the flour along with the salt. Add the egg and gradually add the milk using a whisk to beat up the batter. Mix and beat thoroughly till the batter is smooth and free of lumps. Allow the batter to remain in a cool place for about an hour. Heat ¼ tsp oil in non-stick frying pan or use a non stick oil spray. Pour a spoonful of the batter on it. Spread it in a circular motion. Cook one side till it is light brown and then turn the side. Now cook on the other side. Make all the pancake by using up all the batter. For the filling Cut the vegetables into small pieces and shred the carrots. Heat oil in a pan add the vegetables and the seasoning. Cook it on low flame till the vegetables are done. Now add the tomato sauce. Divide this filling among the four pancakes, roll them and serve hot with chutney. India today November 2008