Bean Sprouts and Veggie Wraps
by Tarla Dalal
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Added to 52 cookbooks
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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!
- 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.
- 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.
- 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.
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