SPROUTS & VEGGIE WHOLE WHEAT WRAP

Ingredients:

Whole wheat flour roti - 1

To Be Mixed Together For The Salad:

Mixed veggies- ½ cup

Bean sprouts (boiled)  2 tbsp

Garlic paste (home-made)- ½ tsp

Lemon juice as per taste

Salt -  to taste

Directions:

Place a chapatti on a clean, dry surface and spread a portion of the garlic paste evenly over it.

Place a portion of salad and boiled sprouts in the center of the chapatti and roll it up tightly.

Repeat steps 2 and 3 to make 3 more wraps. Serve immediately.

INGREDIENTS

Bread slices 2-3

Grated Paneer- 30 - 50 gm

Sweet corn kernels -30 gm

Grated Carrot -1 small

Green Chillies’ chopped- 1 small

Fresh coriander leaves- 1 tbsp

Pepper powder: a pinch

Green chutney: 1tbsp

DIRECTIONS

Trim off the edges of the bread and smear butter on both the sides.

Mix together boiled corn, grated paneer, carrots, coriander leaves, garam masala, pepper, chat masala, and chillies.

Smear the green chutney evenly on a bread adds the paneer corn mix and cover with another slice of bread.

Heat a toaster and place the sandwich and toast it till golden.

Cut and serve.

INGREDIENTS

Grated Carrot-½ cup

Readymade idli batter- 30 gm

Rice flour - 15 gm

Curds -2 tbsp

Asafoetida -¼ tsp

Ginger-Green chilli paste-1 tsp

Chilli powder for sprinkling

Oil-½ tsp

Fruit salt -1 tsp

Salt to taste

Water - 2 cups

Oil for greasing and brushing

DIRECTIONS

Mix carrot, idli batter, rice flour, curd, ginger-garlic-chilli paste, asafoetida in a deep bowl along with approx. 2 tbsp of water and mix well.

Just before steaming, sprinkle the fruit salt over the batter and pour 1 tbsp of water evenly over it.When the bubbles form, mix gently.

Grease a thali using a little oil. Pour the batter immediately into the greased thali and tilt the thali clockwise to spread it evenly to make an even layer.

Sprinkle a little chilli powder evenly over it and steam in a steamer for 10 minutes or till the dhoklas are cooked.

Brush little oil on top, cool slightly and cut into diamond shaped equal pieces.

INGREDIENTS

For The Green Peas Mixture-

Boiled green peas, lightly mashed-1 cup

Grated paneer (cottage cheese) - 30gms

Oil-1 tsp

Finely chopped green chillies-1

Lemon juice-2 tsp

Salt to taste

For The Potato Mixture-

Boiled peeled and mashed potatoes- 1 small

Finely chopped green chillies-1

Pinch of Turmeric powder (Haldi)

salt to taste

oil-2 Tsp

For Cooking-

15gm wheat flour dissolved in 2 cups of water

Coarsely ground oats for coating - 15 gm

Oil-1 tsp

DIRECTIONS:

Heat the oil in a pan, add the green chilies and saute on a medium flame for a few seconds.Add the green peas, paneer, lemon juice, sugar and salt and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Remove from the flame and keep aside to cool completely. 

For the potato mixture-

Combine the potatoes, green chilies, turmeric powder and salt in a bowl and mix well.

Heat the oil in a broad pan, add the potato mixture and cook on a medium flame for 1 minute, while stirring continuously. Keep aside to cool slightly.

Combine the green pea-paneer mixture & potato mixture in a bowl and mix well.Divide the mixture into equal portions and shape each portion into a thick round cutlet.

Dip each cutlet in the Flour-water mixture and roll in the oats until it is evenly coated from all the sides.

Heat the oil in a pan and cook the cutlets, 2 to 3 at a time, till they turn golden brown in color from both sides. Drain on absorbent paper.