How to make Asparagus Khurchan Wraps With Tangy Dip -

Roomali rotis stuffed with asparagus and green capsicum mixture, rolled and served with tamarind chtuney.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Asparagus (ऐस्परैगस / शतावरी), Roomali Rotis (रूमाली रोटियाँ)

Cuisine : Fusion

Course : Snacks and Starters

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For more recipes related to Asparagus Khurchan Wraps With Tangy Dip checkout Asparagus With Saffron Chilli Cheese Sauce, Asparagus Canapes, Asparagus Fish, Pepperoni and Asparagus Canapes . You can also find more Snacks and Starters recipes like Falafel With Tahina Sauce Bhuna Bhutta Manchurian Roll Chana Koliwada-SK Khazana

Asparagus Khurchan Wraps With Tangy Dip

Asparagus Khurchan Wraps With Tangy Dip 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.  

Prep Time : Preparation Time

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Asparagus Khurchan Wraps With Tangy Dip Recipe

  • Asparagus cut into 2 inch pieces 1 1/4 cups

  • Roomali Rotis 4

  • Sweet tamarind chutney to serve

  • Green chillies chopped 2

  • Vinegar 2 tablespoons

  • Oil 2 tablespoons

  • Garlic paste 1/2 teaspoon

  • Ginger paste 1/2 teaspoon

  • Onion sliced 1 small

  • Tomato seeded cut into thin strips 1 medium

  • Green capsicum cut into thin strips 1 medium

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Dried mango powder 1 teaspoon

  • Salt to taste

  • Bean sprouts 1/2 cup

  • Lettuce leaves 4 large

  • Tomato ketchup 2 tablespoons

  • Mayonnaise 2 tablespoons


Step 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.

Step 2

Add tomato, green capsicum, red chilli powder, turmeric powder, dried mango powder, salt and asparagus and sauté on medium heat for two minutes.

Step 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.

Step 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.

Step 5

Serve immediately with sweet tamarind chutney.

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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 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.