Mixed Sprouts Wrap ( Wraps and Rolls)


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Sprouts can be boring or super interesting depending on how you make use of them! in this innovative recipe, i have spiced up the sprouts with a simple ginger-garlic paste and chilli powder. Another unique addition to the wrap is the amazing mint and low-fat curd dressing that refreshes you without piling on extra calories. Wrap them in soya rotis for an extra protein punch.

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Preparation Time: 
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Makes 4 wraps
Show me for wraps


For The Sprouts Stir-fry
2 tsp oil
2 tsp ginger-garlic (adrak-lehsun) paste
3/4 cup finely chopped onions
1 1/2 cups boiled mixed sprouts (chana , and matki)
1/2 cup boiled , peeled and mashed potatoes
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
1/4 cup finely chopped coriander (dhania)
1 tsp lemon juice
salt to taste

To Be Mixed Into A Mint Dressing
3/4 cup low-fat curds (dahi)
3 tbsp finely chopped mint leaves (phudina) leaves
1/4 tsp mustard (rai / sarson) powder
1/4 tsp powdered sugar
salt to taste

Other Ingredients
1 cup onion rings
chaat masala to taste
4 soya rotis

For the sprouts stir-fry

  1. Heat the oil in a deep non-stick pan, add the ginger-garlic paste and spring onion whites and sauté till the onions turn translucent. Sprinkle a little water to avoid the spring onions from burning.
  2. Add the mixed sprouts, potatoes, turmeric powder and chilli powder, mix well and cook on a medium flame for 5 minutes, while stirring continuously.
  3. Add the coriander, lemon juice and salt, mix well and keep aside to cool.

How to proceed

  1. Combine the onion rings with chaat masala in a bowl, mix well and keep aside.
  2. Place a roti on a clean dry surface and arrange ¼th of the sprouts stir-fry in a row in the centre of the roti.
  3. Arrange ¼ cup of onion rings and ¼th of the mint dressing over it and roll it up tightly.
  4. Repeat with the remaining ingredients to make 3 more wraps.
  5. Wrap a tissue paper around each wrap and serve immediately.
RECIPE SOURCE : Wraps and RollsBuy this cookbook
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Foodie #529313September 19, 2011

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Reviewed September 19, 2011by Foodie #529313


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