Sweet Potato and Baby Corn Chapati Roll – Potato & Baby Corn Sabzi – Aloo & 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.

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4 chapatis
For The Filling:
½ cup peeled and grated sweet potatoes
½ cup sliced and blanched babycorn
15ml oil
½ cup sliced onions
½ cup coloured capsicum (red,yellow,green)
30gms crushed peanuts
5gms chilli powder
5gms garam masala
Salt to taste
1 tablespoon lemon juice
90g (6 tablespoons) Kissan Fresh Tomato Ketchup


For the filling

1.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.

How to proceed

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.Repeat step 2 to make 3 more rolls.
8.Serve immediately.

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