Baby Corn wrap

Ideal for lunch box, this recipe develops the authentic Chinese taste (without the harmful MSG) with the goodness of baby corn.

Preparation time: 5 mins

Cooking Time:  5 mins

Serves: 4


For Wrap:

Whole wheat flour: 1 cup

Oil: 1 tsp

For Stuffing:

Baby corn: 100 g

Capsicum:  thinly sliced half cup

Spring onion: thinly sliced half cup

Salt: 1 tsp

Soy sauce: 1 tbsp

Garlic: finely chopped 2 tsp


For Wrap:

  • Add the oil into the flour and with the help of little water, knead the flour.
  • Divide the flour into 4 portions.
  • Next with the help of lil flour, roll the chapatis and roast them one by one for very lil time.
  • This rotis can be stored in airtight container in deep freeze for 1 week.

For Stuffing:

  • Blanch baby corn.
  • Heat the oil in pan, and add garlic to it. Sauté it for a minute then add spring onions and capsicum.
  • Now add salt, soy sauce,  and baby corn.
  • Mix them well. Stir till sauce covers all the veggies.
  • Let the stuffing cool down for a minute.
  • Now heat the non stick tawa or griddle, take one chapati and roast lightly on both the sides, now spread the stuffing at the center and roll the chapati tightly.
  • Make another wraps similarly.
  • Serve hot with spicy tomchi sauce.
  • This wraps can be cut into big pieces and served as a party snack.

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