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Prep
5 Minutes
Cook time
10 Minutes
Nutritional values | Amount per Serving |
---|---|
Energy | 635.8 kcal |
Protein | 17.63 g |
Sugars | 19.93 g |
Fiber | 9.75 g |
Fat | 28.36 g |
Saturated Fat | 1.93 g |
Sodium | 418.4 mg |
Heat oil in a pan; add mustard seeds and peanuts and fry till mustard seeds splutter.
Add the curry leaves, green chilli and onion, and fry till the onions turn golden brown. Add the turmeric powder and stir to mix.
Add chopped cabbage and salt and mix well. Add ¼ cup water and cook, covered, for 5 minutes. Stir in Kissan Fresh Tomato Ketchup and coriander leaves and mix well.
Cook till cabbage is tender and remove from heat; leave to cool for a few minutes.
Add coconut to this and mix well.
Place the filling on the chapattis and roll-up. Serve with Kissan Fresh Tomato Ketchup.