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