TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Bean Sprouts and Veggie Wrap

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Ingredients

  • Garlic, finely chopped – 1 tsp
  • Onions, finely chopped – 1/4 cup
  • Capsicum, diced – 1/4 cup
  • Broccoli or cauliflower florets, blanched – 1/2 cup
  • Bean sprouts – 1 cup
  • Carrot juliennes – 1/4 cup
  • Cornflour dissolved in 1/4 cup water a pinch sugar 2 tsp
  • Salt and black pepper powder to taste
  • Chilli sauce -2 tsp
  • Oil – 1 tsp

Other Ingredients

  • 4 whole wheat chapattis/ tortillas

Method

  • Heat oil in a wok.
  • Add garlic and sauté on a high flame for a few seconds.
  • Add onions and cut vegetables and sauté for 2 minutes.
  • Add cornflour paste, sugar, salt, pepper, chilli sauce and simmer till sauce thickens.
  • Divide stuffing into 4 equal portions and keep aside.
  • Next, place a cooked chappati on a flat surface and spread a portion of the stuffing at one edge and roll it up tightly.
  • Heat a tava and cook the wrap using 1/4 tsp of oil, till brown spots appear.
  • Repeat with the remaining ingredients to make 4 more wraps.

GOOD TO KNOW

This is a nutritious and filling snack for an expecting mother. A healthier option to fat-rich burgers and creamy pastries, this wholesome snack can meet your hunger pangs and keep you energized throughout the day. Fortified with broccoli, sprouts and baby corn, this dish is plain delicious and nothing short of a super-nutritious meal.

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