Potato and Baby Corn Chapati Roll
by Tarla Dalal
Added to 893 cookbooks
This recipe has been viewed 53151 times
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!
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- 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.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per roll
| Energy | 208 cal |
| Protein | 5.2 g |
| Carbohydrates | 23.8 g |
| Fiber | 5 g |
| Fat | 10.8 g |
| Cholesterol | 0 mg |
| Sodium | 7.9 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe