Crisp veggie wrap
Method
- Pressure cook all the veggies with very little water up to 1-2 whistles.
- Drain all the water and mash.
- To this mixture add black pepper powder, some dried red chilli flakes (optional), cumin and coriander powder, lemon juice, refined flour cornflour, salt, grated ginger and garlic or ginger garlic paste, chopped coriander leaves.
- Make elongated patties.
- In a pan, heat oil and the shallow fry the patties until it turns golden brown.
- Take the rotis and apply a layer of butter or spread followed by a layer of sauce or ketchup.
- Place the patties in the centre with sliced onions, grated carrots and capsicum or any veggies of your choice (those used in salads) around the patties.
- Roll the roti vertically like a wrap and seal it with cloves.
- In a flat pan, heat very little oil or butter and lightly fry the wrap.
- Serve hot with tomato sauce or any dip of choice.
Ingredients:
4 - leftover chapatis or phulkas or paranthas
butter or low fat spread
tomato ketchup or sauce
6-7 - cloves
4 - leftover chapatis or phulkas or paranthas
butter or low fat spread
tomato ketchup or sauce
6-7 - cloves
For the veggie patties:
2-3 - chopped potatoes
2-3 - chopped capsicum
1 cup - green peas
2 - chopped carrots
5 - chopped beans (optional)
1 - chopped onion
1 tsp - black pepper powder
1-2 tsp - some dried red chilli flakes (optional)
1 tsp each - cumin and coriander powder
2 tsp - lemon juice
1-2 tbsp - refined flour
3 tsp - corn flour
Salt
1 tsp - grated ginger and garlic or
ginger garlic paste
For garnishing:
Grated carrots, capsicum
Sliced onions
RECIPES BY PRERNA
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