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
Directions
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Chop all the vegetables very finely. Add salt and set aside for 5-10 minutes. Squeeze out the excess water.
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Add the cornflour, green chilli paste and salt to the vegetables and mix well.
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Divide into small portions and shape each one into a 2-3 inch finger.
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Heat the oil in a kadhai and deep-fry the fingers till golden and crisp. Drain on absorbent paper.
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For the sauce, heat the oil in a pan; add the chopped garlic and fry for 1 minute.
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Add Kissan Fresh Tomato Ketchup and cook for another 2 minutes.
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Add the fried Chinese fingers to the sauce and mix well.
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Place a portion of the mixture on each chapatti and roll it up.
