Chef Ajay Chopra shows you how to make Crispy Aloo and Baby Corn Sabzi with a chapati roll that’s super easy to cook. Add Kissan Fresh Tomato Ketchup to give this dish a flavor that your kids will love.
Prep Time
 |
| 25 mins |
Cook Time
 |
| 15 min |
Rating
Ingredients
- Chapatis: 4
- For The Filling:
- Peeled and grated sweet potatoes: 2 tablespoons
- Sliced and blanched babycorn: 2 tablespoons
- Oil: 15ml
- Sliced onions: 1/2 Cup
- Coloured capsicum (red,yellow,green): ½ cup
- Crushed peanuts: 30
- Chilli powder: 5 gms
- Garam masala: 5 gms
- Salt to taste
- Lemon juice: 1 tablespoon
- Kissan Fresh Tomato Ketchup: 90g (6 tablespoons)
Method of Preparation
- (For the filling) Heat the oil in a broad non-stick pan, add the onions and sweet potatoes and sauté on medium flame for 2 minutes or till the potatoes are tender.
- Add all the remaining ingredients and Kissan Fresh Tomato Ketchup, except for 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.
- Warm the chapatis lightly on a hot non-stick tava (griddle)
- Place a chapati on a flat dry surface, spread some Kissan Fresh Tomato Ketchup, spread one portion of the filling on one side of the chapati and roll it up tightly.
- Make 3 more rolls. Serve immediately.
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