How to make Mixed Bean Sprouts Wrap - You will most definitely love this healthy and tasty mixed bean wrap.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bean Sprouts (अंकुरित मूंग), Roti

Cuisine : Fusion

Course : Snacks and Starters

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Mixed Bean Sprouts Wrap

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Mixed Bean Sprouts Wrap checkout Grilled Sprout Sandwich, Stir Fried Bean Sprouts. You can also find more Snacks and Starters recipes like Jain Veg Ring, Dry Fruit Rich Poha, Pasanda Kebab, Hawaiian Chicken Kababs.

Mixed Bean Sprouts Wrap Recipe Card

Mixed Bean Sprouts Wrap
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mixed Bean Sprouts Wrap Recipe

  • Bean Sprouts mixed 1 cup

  • Roti leftover 4

  • Oil 3 tbsps +

  • Ginger chopped 1 tablespoon

  • Green chillies chopped 1 teaspoon

  • Onion chopped 1 medium

  • coarsely ground soya chunks soaked 1 cup

  • Red chilli powder 1 teaspoon

  • Turmeric powder ½ teaspoon

  • Chaat masala 1 teaspoon

  • Tomato ketchup 4 tablespoon

  • Red chilli sauce 2 tablespoon

  • Potato boiled, peeled and mashed 1 medium

  • Salt to taste

  • Juice of ½ lemon

  • Fresh coriander leaves a few sprigs

  • Chutney

  • Fresh coriander leaves 1 cup

  • Fresh mint leaves ½ cup

  • Green chillies Chopped 2

  • Chaat masala 1 teaspoon

  • Sugar 1 teaspoon

  • Yogurt 3 tablespoon

  • Salt to taste

  • Juice of ½ lemon

Method

Step 1

To make the filling, heat 3 tbsps oil in a non-stick pan, add ginger and green chillies and saute for ½ minute. Add onion and saute till lightly coloured. Drain and add ground soya chunks, red chilli powder, turmeric powder, 1 tspchaat masala, mix and saute for 2 minutes or till the raw smells disappear.

Step 2

Add tomato ketchup and red chilli sauce and mix. Add mixed bean sprouts and mashed potato and mix well. Add salt and mix well and saute for 2-3 minutes. Transfer the mixture into a bowl. Add juice of ½ lemon and mix well. Chop coriander leaves and add and mix well.

Step 3

To make the chutney, put coriander leaves, mint leaves, green chillies, chaatmasala, sugar, yogurt, salt and juice of ½ lemon in a grinder jar and grind finely.

Step 4

Spread a little chutney on each roti, place a generous amount of the filling mixture at one end and roll.

Step 5

Heat a non-stick tawa and drizzle a little oil on it. Keep the rolls on it and cook, turning sides, till they are evenly golden and crisp on all sides.

Step 6

Halve them horizontally, place them on a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.