Ingredients
- 1 tbsp butter
- 2 tbsp finely chopped onion
- 1 tbsp finely chopped garlic
- 1 cup boiled spinach
- 1/2 cup boiled barley flakes
- 1/2 cup Kissan Fresh Tomato Ketchup
- 50 ml cream
- 4 chapatis
- Salt & Pepper to taste
Directions
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Heat the oil or butter in a non-stick pan; add onion and garlic and stir-fry for 2 minutes till lightly browned.
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Add boiled spinach and barley, mix well and cook for 2 minutes.
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Add Kissan Fresh Tomato Ketchup, salt, pepper and cream, and cook till spinach is completely dry.
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Spread the mixture on the chapattis or parathas and roll up tightly.
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Slice each roll into 1-inch pieces and serve.
