Chinese Spicy Finger Rolls

Chinese Spicy Finger Rolls

Chinese is an all-time favourite with kids, right? Have you made this for them yet?

Prep

10 min

Cook time

10 min

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Ingredients

  • 50 g green capsicum
  • 50 g carrot
  • 50 g cabbage
  • 50 g cauliflower
  • 3 tbsp cornflour
  • 1 tsp green chilli paste
  • 3 rotis
  • 1 tbsp oil
  • 1 tbsp chopped garlic
  • 3 tbsp Kissan Fresh Tomato Ketchup
  • Salt to taste
  • Serving Size 2

    Amount per serving

    • Energy 469
    • Protein 11.0g
    • Carbohydrate incl. fibre 70.9g
    • Carbohydrate excl. fibre 69.7g
    • Sugar 13.1g
    • Fibre 10.0g
    • Fat 14.0g
    • Saturated Fat 3.6g
    • Unsaturated Fat 5.8g
    • Monounsaturated Fat 1.3g
    • Polyunsaturated Fat 4.5g
    • Trans Fat 0.0g
    • Cholesterol 0mg
    • Sodium 1115mg
    • Salt 2.78g
    • Calcium 3%
    • Iron 2%
    • Potassium 6%
    • Vitamin C 52%
    • Vitamin A 85%

Directions

  1. Chop all the vegetables very finely. Add salt and set aside for 5-10 minutes. Squeeze out the excess water.

  2. Add the cornflour, green chilli paste and salt to the vegetables and mix well.

  3. Divide into small portions and shape each one into a 2-3 inch finger.

  4. Heat the oil in a kadhai and deep-fry the fingers till golden and crisp. Drain on absorbent paper.

  5. For the sauce, heat the oil in a pan; add the chopped garlic and fry for 1 minute.

  6. Add Kissan Fresh Tomato Ketchup and cook for another 2 minutes.

  7. Add the fried Chinese fingers to the sauce and mix well.

  8. Place a portion of the mixture on each chapatti and roll it up.

 
         

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