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
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.
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.
|Total Fat||6.7 g|
|Saturated Fat||1.8 g|
|Polyunsaturated Fat||0.5 g|
|Monounsaturated Fat||0.8 g|
|Total Carbohydrate||46.0 g|
|Dietary Fiber||10.0 g|