For The Garnish

For the stew paneer and infant corn filling Method:

  1. Warm the oil in a non stick dish includes the spring onion whites and sauté for 2 minutes, till the onions turn translucent.
  2. Include the celery, green chilies, garlic and ginger and cook for one more moment.
  3. Include the capsicum, paneer, infant corn and the soya sauce blend and cook for 2 more minutes, till the sauce thickens and coats the vegetables and paneer.
  1. Include the spring onion greens and blend well. Keep aside.

How to proceed

  1. Partition the stew paneer and baby corn filling into 4 approach parcels.
  2. Spread one segment of the filling in the focal point of every chapatti and move up firmly.
  3. Rehash for the rest of the chapattis and filling to make 3 more rolls.
  4. To serve, warm the moves on a hot tava (frying pan) and serve.


4 whole-wheat chapatis For The Chilli Paneer and Baby Corn Filling

  • 1/2 cup low fat paneer (cottage cheese) cubes
  • 1/2 cup baby corn , boiled and cut into 25 mm. (1″) pieces
  • 1/4 cup chopped spring onions whites
  • 1/2 tsp chopped celery
  • 2 to 3 green chilies, finely chopped
  • 1/2 tsp chopped garlic (lehsun)
  • 1/2 tsp chopped ginger (adrak)
  • 1/4 cup chopped capsicum
  • 1/2 cup finely chopped spring onion greens
  • 2 tsp oil
  • To Be Mixed Together Into A Soya Sauce Mixture
  • 1 tsp soy sauce
  • 1 tsp corn flour
  • 1/2 tsp sugar
  • 1/4 cup water
  • Salt and to taste