Skip to:
Prep
5 Minutes
Cook time
35 Minutes
Cook broccoli in boiling water for 3-4 minutes. Drain and set aside.
Blanch spinach and puree it, add to the Atta and knead into dough.
Cook the pasta in milk.
Heat olive oil; add finely chopped onion and garlic and sauté till onions turn translucent.
Add broccoli and capsicum and cook on high heat for a few minutes, stirring continuously. Do not overcook the vegetables.
Add oregano, salt, pepper and Kissan Fresh Tomato Ketchup. Stir to mix.
Turn off the heat; add the pasta and mix well. Divide the pasta into 4 equal portions.
Divide the dough into 4 equal portions and roll it into chapattis and cook.
Place one portion of pasta on each chapatti and make a wrap.