Spicy Baby Corn Roll

Spicy Baby Corn Roll

A roll so irresistible that will ensure your kids get home an empty tiffin each time.

Prep

5 min

Cook time

5 min

Ingredients

  • 4 chapatis
  • 1 tbsp oil
  • 1 sliced onion
  • 1 boiled, mashed potato
  • 4 sliced baby corn
  • 1/2 cup chopped green capsicum
  • 2 tbsp crushed roasted peanuts
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala powder
  • 1/4 cup Kissan Fresh Tomato Ketchup
  • Salt to taste
  • Serving Size 4

    Amount per serving

    • Energy 290
    • Protein 7.0g
    • Carbohydrate incl. fibre 32.6g
    • Carbohydrate excl. fibre 37.1g
    • Sugar 8.6g
    • Fibre 1.7g
    • Fat 13.5g
    • Saturated Fat 0.8g
    • Unsaturated Fat 4.9g
    • Monounsaturated Fat 1.9g
    • Polyunsaturated Fat 3.0g
    • Trans Fat 0.0g
    • Cholesterol 0mg
    • Sodium 304mg
    • Salt 0.76g
    • Calcium 1%
    • Iron 2%
    • Potassium 3%
    • Vitamin C 20%
    • Vitamin A 3%

Directions

  • For the filling, heat the oil in a non-stick pan; add onion and sauté for 3 minutes. Add mashed potato and sauté for 2 minutes.

  • Add the rest of the ingredients, except the Kissan Fresh Tomato Ketchup, and cook, stirring, for another 2 minutes.

  • Divide the filling into 4 equal portions.

  • Spread Kissan Fresh Tomato Ketchup on each chapatti.

  • Place one portion of the filling at one end of the chapatti and roll up tightly.

  • Repeat with the remaining chapattis and filling.

 
         

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