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Bean Sprouts and Veggie Wraps

Tarla Dalal
15 March, 2011


Table of Content
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
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 cauliflower florets , blanched
1 cup bean sprouts (readily available in the market)
1/4 cup sliced baby corn
2 tsp cornflour mixed with 1/4 cup of water
a pinch of sugar
salt and freshly ground pepper to taste
2 tsp red chilli sauce
Other Ingredients
1 tsp oil for cooking
Method
- 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.
- 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.
- 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.
Bean Sprouts and Veggie Wraps recipe with step by step photos

sheila
Feb. 14, 2013, 10:44 a.m.
good to see a healthy wrap. i replaced the baby corn with some mushroom and it came out great.