veg
⏳ Prep Time: 60 minute
05 Jul 2022
2022-07-05T00:00:00.000Z
8.45
845 kcal
30 gm
80 gm
45 gm
Maida: 80 gm
Defatted soya flour: 20 gm
Milk, low fat: 80 ml
Oil: 20 ml
Paneer: 75 gm
Corn: 30 gm
Capsicum: 50 gm
Onions: 35 gm
Mushroom: 75 gm
Tomatoes: 50 gm
Tomato puree: 35 gm
Salt: To taste
Turmeric powder: 1/8 tsp
Chilli powder: 1/2 tsp
Vinegar: 1 tsp
Sugar: 5 gm
To prepare the wrap, mix maida, soya flour, ml oil, a little salt and knead it with room temperature milk for minutes. Rest the dough for half an hour.
Divide the dough into small equal size balls and let them rest for another minutes covered with a kitchen towel.
Flatten out the ball and roll it out, each of them. Cook each side in a hot pan/tawa.
To make the filling, heat the remaining oil in a pan and add chopped onion, capsicum and sautue for minutes. Add the chopped mushrooms, turmeric powder, chilli powder, tomatoes, tomato puree, salt, cumin powder and sautue on a slow flame for - minutes.
Add small diced paneer, boiled sweet corn kernels, garam masala, vinegar, sugar and toss lightly. Keep aside.
To assemble, place a roti on a clean dry surface and spread the filling in a row in the centre of the roti.
Add some onion rings and roll it up tightly. Repeat with the remaining ingredients to make more rolls.
Grill on both sides of a hot grill pan, wrap tissue paper around each roll and serve immediately.
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