Corn & Mushroom Wrap

Corn & Mushroom Wrap

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Two vegetables that kids love, when put together, make for an interesting and exciting tiffin menu for the day.

Prep

10 min

Cook time

5 min

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Ingredients

  • 2 tsp butter
  • 3 finely chopped garlic cloves
  • 1 finely chopped green chillies
  • 6 pieces of baby corn
  • 12 thinly sliced mushrooms
  • 1/2 tsp black pepper powder
  • 2 tbsp Kissan Fresh Tomato Ketchup
  • 3 chapatis (or parathas)
  • 2 tbsp finely chopped coriander leaves

  • Nutritional information

    Serving Size 3

    Amount per serving

    • Energy 262
    • Protein 8.6g
    • Carbohydrate incl. fibre 33.8g
    • Carbohydrate excl. fibre 36.0g
    • Sugar 7.3g
    • Fibre 1.7g
    • Fat 10.4g
    • Saturated Fat 1.6g
    • Unsaturated Fat 1.0g
    • Monounsaturated Fat 0.7g
    • Polyunsaturated Fat 0.3g
    • Trans Fat 0.0g
    • Cholesterol 7mg
    • Sodium 227mg
    • Salt 0.57g
    • Calcium 1%
    • Iron 3%
    • Potassium 9%
    • Vitamin C 29%
    • Vitamin A 5%

Directions

  1. Heat the oil in a pan; add the garlic and green chill and fry for a few seconds.

  2. Add baby corn, mushrooms, salt, and pepper powder and fry for a minute.

  3. Add Kissan Fresh Tomato Ketchup and stir-fry until the mushrooms are soft.

  4. Place paratha on a work surface and spread baby corn mushroom it. Sprinkle chopped coriander leaves on top and roll-up.

 
         
 
        
 
       
 
      
 
     
 
    

   
 
  
  
  

 
 
 
  
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