Vegetable Pan Cake

Ingredients

• 3 cup Maida (all-purpose flour) (heaped)
• 1 1/2 Teaspoons Fine salt
• Water (as needed to knead the dough)
• Oil (as needed, for frying)
• 1/2 cup Finely chopped spring onion greens
• 1/4 cup Grated carrot
• 1/4 cup Grated cabbage
• 1/4 cup Finely chopped white onion
• 1 1/2 Teaspoons Thinly sliced green chili (seeds removed)
• a little Salt (for the filling)

Instructions

1. Mix salt into the maida and knead with water into a loose, soft dough (the way you would for poli). Beat and knead well for 5 to 10 minutes (no oil needed). Cover with a damp cloth and rest for 1/2 hour.
2. Filling method: mix the chopped spring onion greens, grated carrot, grated cabbage, chopped white onion, and sliced green chili together raw, with a little salt -- no cooking needed.
3. Shape small balls of dough, dust with maida, and roll out thin like a chapati. Spread a little oil evenly over the surface, then spread the raw vegetable filling in a thin layer on top.
4. Roll up from one edge like a mat. Then coil the resulting cylinder around itself like a rope, into a spiral (the way you'd coil a kai murukku).
5. Dust the spiral in maida again and roll it out into a slightly thick chapati, taking care that the filling doesn't tear through. Cook on a griddle with a generous amount of oil, on both sides, until well browned and crisp.
6. Serve hot with thokku or sauce.