Ingredients

Whole wheat flour – 1 cup

Oil – for shallow frying

Onion – 1/4 cup chopped in cubes

Capsicum – 1/4 cup, sliced

Red & yellow capsicum – 1/4 cup, sliced

Carrot – 1/4 cup, chopped in cubes

Broccoli florets – 1/2 cup

Bean sprouts – 1 cup

Baby corn – 1/4 cup, sliced & blanched

Garlic – 3-4 cloves

Corn flour – 1 tsp

Black pepper powder – 1 tsp

Chili sauce – 1 tsp

METHOD –

Combine flour & salt & knead into smooth dough by adding enough water.

Keep aside for 15 mins.

Knead dough again till smooth & make small balls.

Roll out each ball.

Heat non stick pan & cook each roti lightly from both sides.

Keep aside.

Heat oil in a wok. Add garlic & saute for 5 mins.

Add onions, capsicum, broccoli, bean sprouts , baby corn & saute it for 10 mins.

Add cornflour paste , salt, pepper powder, chili sauce & simmer till sauce thickens.

Place cooked roti on flat surface, place portion of stuffing at one edge, roll it up tightly.

Heat non stick tava, place the roll & cook it from both sides till sides are golden

Serve hot with tomato ketchup.

NUTRITION VALUE

BEAN SPROUTS AND VEGGIE WRAP