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
Calories | 265.4 |
Total Fat | 6.7 g |
Saturated Fat | 1.8 g |
Polyunsaturated Fat | 0.5 g |
Monounsaturated Fat | 0.8 g |
Cholesterol | 8.6 mg |
Sodium | 695.6 mg |
Potassium | 840.0 mg |
Total Carbohydrate | 46.0 g |
Dietary Fiber | 10.0 g |
Sugars | 5.9 g |
Protein | 10.9 g |