Corn & Mushroom Wrap

Corn & Mushroom Wrap

Two vegetables that kids love, when put together, make for an interesting and exciting tiffin menu for the day.
  • Prep

    10 Minutes

  • Cook time

    5 Minutes


  • 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

  1. 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


  1. Heat the oil in a pan; add the garlic and green chill and fry for a few seconds.

  2. Add baby corn, mushrooms, salt, and pepper powder and fry for a minute.

  3. Add Kissan Fresh Tomato Ketchup and stir-fry until the mushrooms are soft.

  4. Place paratha on a work surface and spread baby corn mushroom it. Sprinkle chopped coriander leaves on top and roll-up.