Bean Sprouts and Veggie Wraps

Bean Sprouts and Veggie Wraps

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Added to 53 cookbooks   This recipe has been viewed 56945 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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Bean Sprouts and Veggie Wraps recipe - How to make Bean Sprouts and Veggie Wraps

Preparation Time: 10 Minutes   Cooking Time: 20 Minutes   Total Time:     4Makes 4 wraps
Show me for wraps


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 blanched baby corn
2 tsp cornflour mixed with 1/4 cup of water
a pinch of sugar
salt andfreshly ground pepper to taste
2 tsp chilli sauce

Other Ingredients
1 tsp oil for cooking

For the wraps

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

For the stuffing

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

How to proceed

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

RECIPE SOURCE : Cooking with SproutsBuy this cookbook
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Bean Sprouts and Veggie Wraps
 on 16 Dec 16 09:44 AM

good to see a healthy wrap. i replaced the baby corn with some mushroom and it came out great.