To prepare the dish, we will first prepare the crispy chapatis.
Heat oil in a kadai. Roll the chapatis and cut them into thin noodles. Add a little salt to the chapatis and toss. Deep fry till crispy and golden. Remove on an absorbent paper. Keep aside.
Now for the gravy. Heat oil in a pan. Add chopped spring onion. Saut for 30 seconds.
Add the chopped garlic, ginger and green chillies. Saut for 30 seconds.
Add the chopped carrots and beans. Mix well and saut for 1-2 minutes.
Now add the chopped cabbage and capsicum. Mix well and saut for 1-2 minutes.
Add a TSP of sugar and mix.
Add ketchup, chilli sauce and soya sauce. Also sprinkle salt and pepper. Mix well.
Add water and mix. Now mix cornflour and water to make a slurry. Add this slurry to the gravy and bring it to a boil.
Finally add the vinegar and spring onion greens.
To serve, place some crispy chapati on a platter and top up with hot vegetables and gravy. Garnish with chopped green of spring onion. Serve immediately and enjoy.
