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

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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 289
    • Protein 7.0g
    • Carbohydrate incl. fibre 32.6g
    • Carbohydrate excl. fibre 37.1g
    • Sugar 8.6g
    • Fibre 1.6g
    • Fat 13.4g
    • Saturated Fat 0.8g
    • Unsaturated Fat 4.8g
    • Monounsaturated Fat 1.8g
    • Polyunsaturated Fat 3.0g
    • Trans Fat 0.0g
    • Cholesterol 0mg
    • Sodium 298mg
    • Salt 0.74g
    • Calcium 1%
    • Iron 2%
    • Potassium 3%
    • Vitamin C 21%
    • Vitamin A 3%

Directions

  1. 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.

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

  3. Divide the filling into 4 equal portions.

  4. Spread Kissan Fresh Tomato Ketchup on each chapatti.

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

  6. Repeat with the remaining chapattis and filling.

 
         

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