Serves: 2
INGREDIENTS:
4 leftover whole wheat chapatis
For the salad
1 tomatoes, thinly sliced
2-3 spring onions, sliced
1 carrot, cut into thin strips
½ cup bean sprouts
2-3 lettuce leaves, shredded
2 tablespoons finely chopped coriander
2 tablespoons finely chopped mint
½ teaspoon roasted cumin (jeera) powder
juice of ½ lemon
1 teaspoon olive oil
Pink salt to taste
METHOD:
For the salad
- Combine all the vegetables and bean sprouts in a bowl and refrigerate for at least 30 minutes.
- Just before serving, add the cumin powder, lemon juice, olive oil and salt and mix well.
How to proceed
- Place one chapati on a clean dry surface.
- Spread an even layer of green chutney/sauce on the chapati.
- Top with a generous portion of salad in the centre of the chapati and roll up tightly.
- Serve immediately.
NUTRITION CONTENT:
| Energy ( kcal) | Carbs(gm) | Protein(gm) | Fat(gm) | Fiber(gm) |
| 170 | 29.2 | 6.4 | 3.1 | 6.4 |
