- 200 g whole-wheat penne pasta
- 200 ml pureed spinach
- 200 g thinly sliced bell peppers
- 120 g multigrain atta
- 100 g grated cottage cheese
- 100 ml skimmed milk
- 50 g broccoli florets
- 25 g Kissan Fresh Tomato Ketchup
- 2 tbsps finely chopped garlic
- 1 1/2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp black pepper powder
- 1/2 tsp salt
Serving Size 4
Amount per serving
Cook broccoli in boiling water for 3-4 minutes. Drain and set aside.
Blanch spinach and puree it, add to the Atta and knead into dough.
Cook the pasta in milk.
Heat olive oil; add finely chopped onion and garlic and sauté till onions turn translucent.
Add broccoli and capsicum and cook on high heat for a few minutes, stirring continuously. Do not overcook the vegetables.
Add oregano, salt, pepper and Kissan Fresh Tomato Ketchup. Stir to mix.
Turn off the heat; add the pasta and mix well. Divide the pasta into 4 equal portions.
Divide the dough into 4 equal portions and roll it into chapattis and cook.
Place one portion of pasta on each chapatti and make a wrap.