Spiced Rice and Chappati Rolls

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large pot, heat ghee or oil over medium heat. Add cumin seeds and mustard seeds, and sauté until they start to crackle.

3.Add the mixed vegetables to the pot and stir-fry for 2-3 minutes until they soften slightly.

4.Stir in turmeric powder, garam masala, red chili powder, and salt. Mix well to coat the vegetables with the spices.

5.Add the soaked and drained rice to the pot, and gently stir to combine with the vegetables and spices.

6.Pour in 4 cups of water, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and water is absorbed. Fluff the rice with a fork and set aside.

7.In a large mixing bowl, combine whole wheat flour and 1/2 teaspoon salt. Gradually add water and knead until a smooth dough forms. Cover with a damp cloth and let it rest for 20 minutes.

8.Divide the dough into equal portions and roll each portion into a ball. Dust with extra flour to prevent sticking.

9.On a floured surface, roll each ball into a thin circle about 6-8 inches in diameter.

10.Heat a skillet or tawa over medium-high heat. Cook each chappati for about 1-2 minutes on each side until golden brown and puffed up. Keep them warm in a towel as you cook the rest.

11.To assemble the rolls, take a chappati, place a generous amount of spiced rice in the center, and roll it up tightly. Repeat with the remaining chappatis and rice.