You are here: Home > Course > Starters / Snacks > Indian Wraps > Bean Sprouts and Veggie Wraps Bean Sprouts and Veggie Wraps by Tarla Dalal Broccoli, sprouts and baby corn combine well not just in taste but appearance as well. This recipe uses iron and fibre-rich whole wheat flour instead of maida to make the wraps. And when made with minimal oil, it is very weight-watcher friendly! 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Close 01 Jan 1900 This recipe has been viewed 58563 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Bean Sprouts and Veggie Wraps recipe - How to make Bean Sprouts and Veggie Wraps Tags Indian Wraps Preparation Time: 10 Minutes Cooking Time: 20 Minutes Total Time: 0 mins 4Makes 4 wraps Show me for wraps Ingredients For The Wraps3/4 cup whole wheat flour (gehun ka atta) salt to taste whole wheat flour (gehun ka atta) for rollingFor The Stuffing1 tsp oil1 tsp finely chopped garlic (lehsun)1/4 cup onion cubes1/4 cup sliced capsicum1/2 cup broccoli or or cauliflower florets , blanched1 cup bean sprouts (readily available in the market)1/4 cup sliced and blanched baby corn2 tsp cornflour mixed with 1/4 cup of water a pinch of sugar salt andfreshly ground pepper to taste2 tsp chilli sauceOther Ingredients1 tsp oil for cooking Method For the wrapsFor the wrapsCombine the flour and salt and knead into a smooth and pliable dough by adding enough warm water. Keep aside for 15 minutes.Knead again till smooth and divide into 4 equal portions.Roll out each portion into 175 mm. (7") diameter circle with the help of a little flour.Heat a non-stick tava (griddle) and cook each roti lightly on both sides. Keep aside.For the stuffingFor the stuffingHeat the oil in a wok or a non-stick kadhai, add the garlic and sauté over a high flame for a few seconds.Add the onions, capsicum, broccoli, bean sprouts, baby corn and sauté for 2 minutes, while stirring continuously.Add the cornflour paste, sugar, salt, pepper and chilli sauce and simmer till the sauce thickens.Divide the stuffing into 4 equal portions and keep aside.How to proceedHow to proceedPlace a cooked roti on a flat, dry surface and place a portion of the stuffing at one edge and roll it up tightly.Heat a non-stick tava (griddle) and cook it, using ¼ tsp of oil, till both sides are golden brown in colour.Repeat with the remaining ingredients to make 3 more wraps.Serve hot.