NUTRITIONIST AVAANTI DESHPAANDE

Learn the art to eat smart!!

Bean sprouts & Veggie wrap

INGREDIENTS –

Whole wheat flour – 1 cup

Oil – for shallow frying

Onion – 1/4 cup chopped in cubes

Capsicum – 1/4 cup, sliced

Red & yellow capsicum – 1/4 cup, sliced

Carrot – 1/4 cup, chopped in cubes

Broccoli florets – 1/2 cup

Bean sprouts – 1 cup

Baby corn – 1/4 cup, sliced & blanched

Garlic – 3-4 cloves

Corn flour – 1 tsp

Black pepper powder – 1 tsp

Chili sauce – 1 tsp

METHOD –

  1. Combine flour & salt & knead into smooth dough by adding enough water.
  2. Keep aside for 15 mins.
  3. Knead dough again till smooth & make small balls.
  4. Roll out each ball.
  5. Heat non stick pan & cook each roti lightly from both sides.
  6. Keep aside.
  7. Heat oil in a wok. Add garlic & saute for 5 mins.
  8. Add onions, capsicum, broccoli, bean sprouts , baby corn & saute it for 10 mins.
  9. Add cornflour paste , salt, pepper powder, chili sauce & simmer till sauce thickens.
  10. Place cooked roti on flat surface, place portion of stuffing at one edge, roll it up tightly.
  11. Heat non stick tava, place the roll & cook it from both sides till sides are golden
  12. Serve hot with tomato ketchup.

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