|Flour||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Shredded cabbage||1 Cup (16 tbs)|
|Carrots||1⁄2 Cup (8 tbs), grated|
|Celery||1 , finely chopped|
|Spring onions||1⁄2 Cup (8 tbs), chopped|
|Capsicum||1⁄2 Cup (8 tbs), finely chopped|
|Powdered sugar||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs) (For Frying)|
Sift together flour, salt, sugar and baking powder.
Combine 1 1/2 tablespoon oil and one cup water and pour into flour mixture.
Stir just enough to mix.
Pour about two tablespoons batter on hot tawa or griddle and make pancakes.
Do not cook the other side.
Remove from tawa.
Make all pancakes in this way and pile them on a plate.
Cover with a damp towel.
To Prepare Filling:
Heat oil in a pan and fry all the vegetables.
Cook for ten minutes.
Remove from heat, when still under cooked.
Let it cool for half an hour.
Remove excess water if there is any.
Put a heaped tablespoon of filling on the cooked side of each pancake, moisten the edges with flour-paste.
Fold edges and roll up.
Arrange all the rolls on a tray.
Cover with damp towel.
Leave for at least one hour.
Heat oil in a frying pan and fry rolls on both sides.
Drain on absorb ant paper.
Cut into three or four pieces