CHEESE BURST BABY CORN
WRAP
School, cricket class,
tuitions, home work, laptop, dinner extra studies........uufff the daily activities are never ending. Nowadays
kids are always in the high-speed track. And to be ahead in the chase the kids
also need loads of energy. But they seldom like roti bhaji.
Thus this energy packed
recipe is so designed that not only it helps us push down the leafy greens and
vegetables but also helps us to keep our kids hungry for more.
Recipe:
For the dough:
½ cup wheat flour
½ cup flour (maida)
Salt to taste
½ cup spinach
paste
3tbsp oil
½ tsp green
chilli paste
1.
Make soft dough out of the above ingredients.
2.
Divide into 8 portions. Roll each into a normal
6” round chapatti and roast it on the griddle over slow flame.
3.
Both sides should be very light brown colour.
4.
Pile the chapattis in a damp cloth for further
use.
For the filling:
1cup sliced baby
corn
¼ cup each of
finely chopped green capsicum and red capsicum
¼ cup finely
chopped onion
1tsp garlic
paste
Salt to taste
1tsp red chilli
sauce
½ cup grated
cheese
1tbsp fine
semolina
1.
Heat 2tbsp salad oil.
2.
Add baby corn and stir for 5 minutes.
3.
Add the capsicums and onions, further stir for 2
minutes on high flame.
4.
Remove from flame and let it cool for 10
minutes.
5.
Add all above ingredients and keep aside.
For the wrap:
½ cup shredded cabbage
¼ cup tomato ketchup
1.
Take one chapatti and place 1 tbsp of filling in
the centre.
2.
Sprinkle the cabbage and drizzle a little
ketchup.
3.
Roll the chapatti with the filling in the
centre.
4.
Roast on griddle till crispy on both sides with
oil or ghee or butter.
5.
Serve with tomato chilli ketchup.
Tip:
when you want to put it in your kids Tiffin. Let it cool down for 10
minutes and then wrap them in silver foil.
The spinach chapatti can be
preserved for 3 days.
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