Sprouted Moong Chinese Cheela Roll

Prepare the batter: In a blender combine sprouted whole moong , green chillies ginger cumin seeds and a little water to make a smooth batter

Transfer to a bowl and mix in the besan and salt the consistency should be pourable like a pancake

Prepare the filling: Heat 1 table spoon of oil in a pan add the chopped carrot and stir fry 2 – 3 minutes add the capsicum boiled corn and green garlic leaves stir fry on high heat for 1 minute to keep them crunchy add paneer salt and soya sauce vinegar and mix well

Make the cheela — heat a nonstick tawa on medium heat and grease it with oil pour a ladle full of the batter into the center and spread in a circular motion to make a thin cheela ,

Drizzle a little oil around the edges cook until the underside turns golden brown and crispy flip and cook the other side for another 1 – 2 minutes

Assemble the roll: Place cheela on a plate now spread Schezwan sauce tomato sauce and chilli sauce over cheela then place chinese filling in the center of the cheela fold or roll it tightly

Serve hot immediately with green chutney or tomato ketchup