Bean Sprouts and Veggie Wraps

by Tarla Dalal

Added to 13 cookbooks
This recipe has been viewed 3705 times

Broccoli, sprouts and baby corn combine well not just in taste but appearance as well. This recipe uses iron and fibre-rich whole wheat flour instead of maida to make the wraps. And when made with minimal oil, it is very weight-watcher friendly!

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Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Makes 4 wraps

Ingredients

For The Wraps
3/4 cup whole wheat flour (gehun ka atta)
salt to taste
whole wheat flour (gehun ka atta) for rolling

For The Stuffing
1 tsp oil
1 tsp finely chopped garlic (lehsun)
1/4 cup onion cubes
1/4 cup sliced capsicum
1/2 cup broccoli or or cauliflower florets , blanched
1 cup bean sprouts (readily available in the market)
1/4 cup sliced and
2 tsp cornflour mixed with 1/4 cup of
a pinch of sugar
salt and to taste
2 tsp chilli sauce

Other Ingredients
1 tsp oil for cooking

Method
For the wraps

Combine the flour and salt and knead into a smooth and pliable dough by adding enough warm water. Keep aside for 15 minutes.
Knead again till smooth and divide into 4 equal portions.
Roll out each portion into 175 mm. (7") diameter circle with the help of a little flour.
Heat a non-stick tava (griddle) and cook each roti lightly on both sides. Keep aside.

For the stuffing

Heat the oil in a wok or a non-stick kadhai, add the garlic and sauté over a high flame for a few seconds.
Add the onions, capsicum, broccoli, bean sprouts, baby corn and sauté for 2 minutes, while stirring continuously.
Add the cornflour paste, sugar, salt, pepper and chilli sauce and simmer till the sauce thickens.
Divide the stuffing into 4 equal portions and keep aside.

How to proceed

Place a cooked roti on a flat, dry surface and place a portion of the stuffing at one edge and roll it up tightly.
Heat a non-stick tava (griddle) and cook it, using ¼ tsp of oil, till both sides are golden brown in colour.
Repeat with the remaining ingredients to make 3 more wraps.
Serve hot.

RECIPE SOURCE : Cooking with Sprouts