Sweet potato baby corn chapati recipe, crispt aloo & babay corn sabzi recipe |KissanTiffinTimeTable
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WEEK 8 RECIPES

Sweet Potato Baby Corn Chapati

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

  1. Chapatis: 4
  2. For The Filling:
  3. Peeled and grated sweet potatoes: 2 tablespoons
  4. Sliced and blanched babycorn: 2 tablespoons
  5. Oil: 15ml
  6. Sliced onions: 1/2 Cup
  7. Coloured capsicum (red,yellow,green): ½ cup
  8. Crushed peanuts: 30
  9. Chilli powder: 5 gms
  10. Garam masala: 5 gms
  11. Salt to taste
  12. Lemon juice: 1 tablespoon
  13. Kissan Fresh Tomato Ketchup: 90g (6 tablespoons)

Method of Preparation

  1. (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.
  2. 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.
  3. Remove from the flame, add the lemon juice and mix well.
  4. Divide the filling into 4 equal portions and keep aside.
  5. Warm the chapatis lightly on a hot non-stick tava (griddle)
  6. 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.
  7. Make 3 more rolls. Serve immediately.

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