Potato and Baby Corn Chapati Roll
by Tarla Dalal
With soft cooked potatoes and juicy baby corn, spruced up with crunchy peanuts and exciting spices, the Potato and Baby Corn Chapati Roll is a wonderful breakfast option, full of energy to handle the busy day ahead. That said, it is also a meal that can be had on-the-go, a superb homemade alternative to store-bought frankies!
Potato and Baby Corn Chapati Roll recipe - How to make Potato and Baby Corn Chapati Roll
Preparation Time: Cooking Time: Total Time:
Makes 4 rolls
4 leftover chapatis
For The Filling
1/2 cup peeled and grated potatoes
1/2 cup sliced and blanched baby corn
1 tbsp oil
1/2 cup thinly sliced onions
1/2 cup coloured capsicum cubes (red , yellow and green)
2 tbsp roasted and coarsely crushed peanuts
1/4 tsp chilli powder
1/4 tsp garam masala
salt to taste
1 tbsp lemon juice
For Serving
tomato ketchup
Method
For the filling
How to proceed
For the filling
- For the filling
- Heat the oil in a broad non-stick pan, add the onions and potatoes and sauté on medium flame for 2 minutes or till the potatoes are tender.
- Add all the remaining ingredients, except the lemon juice, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Remove from the flame, add the lemon juice and mix well.
- Divide the filling into 4 equal portions and keep aside.
How to proceed
- How to proceed
- Warm the chapatis lightly on a hot non-stick tava (griddle)
- Place a chapati on a flat dry surface, spread one portion of the filling on one side of the chapati and roll it up tightly.
- Repeat step 2 to make 3 more rolls.
- Serve immediately with tomato ketchup.
Nutrient values per roll
| Energy | 208 cal |
| Protein | 5.2 g |
| Carbohydrates | 23.8 g |
| Fiber | 5 g |
| Fat | 10.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 142.3 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.9 mg |
| Vitamin C | 30.6 mg |
| Folic Acid | 34.9 mcg |
| Calcium | 41 mg |
| Iron | 1.8 mg |
| Magnesium | 51.4 mg |
| Phosphorus | 115.4 mg |
| Sodium | 7.9 mg |
| Potassium | 245.2 mg |
| Zinc | 1 mg |
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Came out tasty. My 2yr old loved it.
This is the best recipe with left over chapatis, the combination of coloured capsicum, potatoes, and baby corn not only make this wrap colourfull but also very filling and tasty...