Baby Corn and Capsicum Stir-fry Envelope
by Tarla Dalal
Added to 150 cookbooks
This recipe has been viewed 63755 times
Suggested serving size for 100 calories: 1 envelope
exotic veggies stir-fried in spicy schezuan sauce make a flavourful filling for whole wheat rotis – a delicious, healthy, meal by itself.
- Combine the flour and salt in a bowl and knead into a soft dough using enough water. Keep aside for 15 hour.
- Knead again using ¼ tsp of oil till it is smooth and elastic.
- Divide it into 4 equal portions and roll out each portion of the dough into a thin circle of 150 mm. (6”) diameter using a little flour.
- Heat a wok / wide iron kadhai upside down on a high flame and when hot, place the roti gently over the wok / kadhai ensuring that no creases form on the surface.
- Cook it till small blisters appear on the surface. Turn over the roti and cook for few more seconds till done.
- Repeat with the remaining dough portions to make 3 more rotis and keep aside.
- Heat the oil in a wok or a non-stick pan, add the spring onion whites and sauté on a high flame for a minute.
- Add baby corn and capsicum and sauté on a high flame for another 2 minutes.
- Add the schezuan sauce and salt and mix well.
- Add the spring onion greens and sauté on a high flame for another 30 seconds.
- Divide the mixture into 4 equal portions and keep aside to cool for 5 minutes.
- Place a roti on a flat on a dry surface.
- Place a potion of the mixture in the centre, fold 2 opposite corners of the roti over the filling, overlapping them slightly. Now fold the remaining 2 sides to seal the stuffing well.
- Heat a non-stick tava (griddle) and cook the envelope, using 1/8 tsp of oil, till they are golden brown in colour from both the sides.
- Repeat with the remaining rotis and stir-fry to make 3 more envelopes.
- Serve immediately.
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