Chappati Pasta Fusion

1.In a large mixing bowl, combine the whole wheat flour, turmeric powder, red chili powder, and salt. Gradually add water and knead into a soft dough. Cover and let it rest for 30 minutes.

2.Divide the dough into small balls and roll each ball into thin circles (chappatis) using a rolling pin. Cook each chappati on a hot skillet for about 1-2 minutes on each side until lightly browned. Set aside.

3.In a large pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for another minute until fragrant.

4.Add the diced tomatoes and shredded cabbage to the pan. Stir in oregano, chaat masala, and salt. Cook until the vegetables are tender, about 5-7 minutes.

5.Add the cooked pasta to the vegetable mixture, tossing to combine. If using, stir in the cooked and mashed moong dal for added protein and texture. Adjust seasoning with salt and pepper. Cook for an additional 2-3 minutes until heated through.

6.In a small food processor, blend sunflower seeds, pumpkin seeds, honey, and a pinch of salt until smooth to create the sunflower seed pesto. If needed, add a little water to achieve a spreadable consistency.

7.To assemble, place a chappati on a plate, spread a layer of sunflower seed pesto, and top with the spiced pasta mixture. Drizzle mixed fruit jam over the top for a sweet glaze.

8.Garnish with finely chopped red and green chilies for a pop of color and extra spice. Serve warm.