- 1 tbsp oil
- 1 tsp cumin seeds
- 1/2 cup finely chopped onion
- 1 tsp finely chopped green chilli
- 1 tsp grated ginger
- 1 cup mashed potato
- 1 cup boiled red lentils (sabut masoor)
- 2 tsp chaat masala
- 1 tbsp chopped coriander leaves
- 2 tbsp Kissan Fresh Tomato Ketchup
- 4 chapatis
- Salt to taste
Serving Size 2
Amount per serving
Heat the oil in a pan and add the cumin seeds. When they crackle, add the onions and sauté till they turn semi-transparent.
Add the green chillies and ginger and sauté for 1 minute.
Add the mashed sweet potato, boiled red lentils, chaat masala, coriander and salt, and sauté for 2 to 3 minutes.
Add Kissan Fresh Tomato Ketchup and mix well. Divide the mixture into 4 equal portions.
Place a portion of hot spicy potato and lentil filling in the centre of each chapatti and roll up lightly.
Place the rolls on a hot griddle (tawa) and cook using a little oil, till the rolls turn golden brown.