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Corn & Mushroom Wrap
Two vegetables that kids love, when put together, make for an interesting and exciting tiffin menu for the day.
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Prep
10 Minutes
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Cook time
5 Minutes
Ingredients
- 2 tsp butter
- 3 finely chopped garlic cloves
- 1 finely chopped green chillies
- 6 pieces of baby corn
- 12 thinly sliced mushrooms
- 1/2 tsp black pepper powder
- 2 tbsp Kissan Fresh Tomato Ketchup
- 3 chapatis (or parathas)
- 2 tbsp finely chopped coriander leaves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy | 261.68 kcal |
| Protein | 8.59 g |
| Sugars | 7.26 g |
| Fiber | 1.73 g |
| Fat | 10.42 g |
| Saturated Fat | 1.64 g |
| Sodium | 227.03 mg |
Directions
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Heat the oil in a pan; add the garlic and green chill and fry for a few seconds.
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Add baby corn, mushrooms, salt, and pepper powder and fry for a minute.
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Add Kissan Fresh Tomato Ketchup and stir-fry until the mushrooms are soft.
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Place paratha on a work surface and spread baby corn mushroom it. Sprinkle chopped coriander leaves on top and roll-up.
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