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 Recipe Card
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 Veg Pizza, Potato Chips-Salli, Pizza Topped Naan, Lime Leaf Upma.
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.
