Baby Corn Capsicum Schezuan Envelops
Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 4 envelopes
For The Rotis
3/4 cup whole wheat flour (gehun ka atta)
salt to taste
1/4 tsp oil
whole wheat flour (gehun ka atta) for dusting
For The Stir-fry
1 tsp oil
1/3 cup sliced spring onions whites
1/2 cup thinly sliced baby corn
1/2 cup thinly sliced capsicum
1 tbsp schezuan sauce
salt to taste
1/4 cup sliced spring onion greens
1/2 tsp oil for cooking
For the rotis
Combine the flour and salt in a bowl and knead into a soft dough using enough water. Keep aside for 15 hour.
Knead again using 1/4 tsp of oil till it is smooth and elastic.
Divide it into 4 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little flour.
Heat a wok / wide iron kadhai upside down on a high flame and when hot, place the roti gently over the wok / kadhai ensuring that no creases form on the surface.
Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds till done.
Repeat with the remaining dough portions to make 3 more rotis and keep aside.
For the stir-fry
Heat the oil in a wok or a non-stick pan, add the spring onion whites and sauté on a high flame for a minute.
Add baby corn and capsicum and sauté on a high flame for another 2 minutes.
Add the schezuan sauce and salt and mix well.
Add the spring onion greens and sauté on a high flame for another 30 seconds.
Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes.
How to proceed
Place a roti on a flat on a dry surface.
Place a potion of the mixture in the centre, fold 2 opposite corners of the roti over the filling, overlapping them slightly. Now fold the remaining 2 sides to seal the stuffing well.
Heat a non-stick tava (griddle) and cook the envelope, using 1/8 tsp of oil, till they are golden brown in colour from both the sides.
Repeat with the remaining rotis and stir-fry to make 3 more envelopes.