Kissan Chinese Spicy Finger Rolls

Kissan Chinese Spicy Finger Rolls

Chinese is an all time favourite with kids, right? Have you made this for them yet?

 

INGREDIENTS

50 g capsicum

50 g cabbage

50 g carrot

50 g cauliflower

Salt to taste

3 tablespoons cornflour

1 teaspoon green chilli paste

Oil plus or deep-frying

3 parathas

For the sauce

1 tablespoon oil

1 tablespoon chopped garlic

3 tablespoons Kissan Fresh Tomato Ketchup

 

METHOD

1. Chop all the vegetables very finely. Add salt and set aside for 5-10 minutes. Squeeze out the excess water.

2. Add the cornflour, green chilli paste and salt to the vegetables and mix well.

3. Divide into small portions and shape each one into a 2-3 inch finger.

4. Heat the oil in a kadhai and deep-fry the fingers till golden and crisp. Drain on absorbent paper.

5. For the sauce, heat the oil in a pan; add the chopped garlic and fry for 1 minute.

6. Add Kissan Fresh Tomato Ketchup and cook for another 2 minutes.

7. Add the fried Chinese fingers to the sauce and mix well.

8. Place a portion of the mixture on each chapatti and roll it up.

9. Serve Kissan Chinese Spicy Finger Rolls at once or they will get soggy.

 

NUTRITIONAL INFORMATION

 

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