Asparagus Khurchan Wraps With Tangy Dip

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

Method

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