BM#21 – Day 3 – Masala Baby Corn Wrap

Since I am on the Group 2 for BM#21, I have taken up sandwiches and wraps. My first and second posts on the same are here and here.

Oh I am having a ball at this marathon. It makes your head race and create something new.

I have brought this delight to work today for lunch.

Here is all that you shall need: [Makes 2 wraps]

For the masala baby corn-

12-15… Baby Corns [Washed and cut length wise in manageable pieces]

1… Small onion [Finely chopped]

3 tbsp… Tomato Puree

1/2 tbsp.. Oil

water

Salt

1/4th tsp.. Red Chilly Powder

Pinch on Turmeric powder

1/4 th tsp… Dhaniya powder

1/2… Capsicum [diced]

1/4 tsp… Cumin seeds

For the wrap-

2 large-ish chapatis

Cheese spread

Lettuce leaves

Toothpicks

Method:

  • Heat oil in a pan and add jeera. Let it splutter.
  • Add the onions and a little salt.
  • Let them cook until translucent.
  • Add the puree and cook until the fat is separated from the puree.
  • Add the masalas.
  • Now add about 1/4th cup of water.
  • Add the baby corns
  • Cook on a medium heat with lid on for 5-7 min.
  • Add the capsicum and cook for another 2 min.
  • Remove the lid and let the water evaporate if any.
  • The baby corn should not be all mushy, it must hold its shape and should have a nice bite to it.
  • Keep aside in a bowl to be used later.
  • Take one of the chapatis, put cheese spread on it evenly.

  • In the center, spread the lettuce leaves.

  • Add the baby corn in the center, leaving good margin from all sides.

  • Wrap it carefully and secure with a toothpick.

  • Serve warm with a dip of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Cheers

PS- The baby corn masala was super yumm to be had as a side dish.

Sending this to:

Kid’s Potluck Party

Favorite Recipes Event: Vegetarian Recipes.

Mission Street food

Mission Street Food

Whats with my cuppa

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