Asparagus Khurchan Wraps With Tangy Dip

Roomali rotis stuffed with asparagus and green capsicum mixture, rolled and served with tamarind chtuney. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Asparagus, Roomali Rotis
Cuisine Fusion
Course Snacks and Starters
Prep Time Preparation Time
Cook time Cooking Time
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Asparagus Khurchan Wraps With Tangy Dip

  • 1 1/4 cups Asparagus cut into 2 inch pieces
  • 4 Roomali Rotis
  • to serve Sweet tamarind chutney
  • 2 Green chillies chopped
  • 2 tablespoons Vinegar
  • 2 tablespoons Oil
  • 1/2 teaspoon Garlic paste
  • 1/2 teaspoon Ginger paste
  • 1 small Onion sliced
  • 1 medium Tomato seeded cut into thin strips
  • 1 medium Green capsicum cut into thin strips
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Dried mango powder
  • to taste Salt
  • 1/2 cup Bean sprouts
  • 4 large Lettuce leaves
  • 2 tablespoons Tomato ketchup
  • 2 tablespoons Mayonnaise


  1. Mix green chillies with vinegar in a bowl and set aside. Heat oil in a non-stick pan, add garlic paste and ginger paste and sauté for half a minute. Add onion and sauté for another half minute.
  2. Add tomato, green capsicum, red chilli powder, turmeric powder, dried mango powder, salt and asparagus and sauté on medium heat for two minutes.
  3. Add bean sprouts and sauté for another minute. Remove from heat and set aside. To prepare the wraps, divide the asparagus mixture into four equal portions. Place each roomali roti on the worktop and arrange a lettuce leaf over it.
  4. Spread a portion of asparagus mixture over the leaf, drizzle half a teaspoon of vinegar-chilli, half tablespoon of tomato ketchup and half tablespoon of mayonnaise, roll, halve them and secure with toothpicks.
  5. Serve immediately with sweet tamarind chutney.

Nutrition Info

Calories 1122
Carbohydrates 136.8
Protein 20.6
Fat 54.7
Other Fiber Iron- 10.3mg