How to make 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.
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 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
Method
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.
Nutrition Info
Calories : 1122 Kcal
Carbohydrates : 136.8 gm
Protein : 20.6 gm
Fat : 54.7 gm
Other : Iron- 10.3mg
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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.
