Green Tomato Salsa and Veggie Wrap
by Tarla Dalal
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Added to 58 cookbooks
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Exciting iron-rich serving coming up! A perfect low-calorie main course dish, the Green Tomato Salsa and Veggie Wrap is packed with crunchy veggies for not just good health but an enjoyable texture and taste too. Iron-rich soya flour and parsley used in the dough pack more iron into this sumptuous wrap.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Cover with a lid and keep aside for 10 minutes
- Heat the olive oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute.
- Add the capsicum and sauté on a medium flame for another 1 more minute
- Add the broccoli and baby corn and sauté on a medium flame for 1 minute.
- Add the chilli flakes, oregano and salt and sauté on a medium flame for 30 seconds.
- Divide the stuffing into 4 equal portions and keep aside.
- Divide the green tomato salsa into 4 equal portions. Keep aside.
- Divide the dough into 4 equal portions and roll out each portion of the dough into a 175 mm. (7?) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti till brown spots appear on both the sides.
- Place a roti on a clean, dry surface, spread a portion of the green tomato salsa and spread a portion of the veggie stuffing evenly over it and roll it tightly.
- Repeat step 4 to make 3 more wraps
- Serve immediately.
Nutrient values (Abbrv) per wrap
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