A Spanish delicacy made with an Indian touch of wheat chestnut tortillas filled with a stuffing of common Indian vegetables and sauces makes a complete meal option.
Nutrition Information
Per Serving: 1 Number - 182.0 gm
-
207.3 kcal
-
24.7 gm
-
1.3 gm
-
9.2 gm
-
5.5 gm
- Ingredients
- Steps to Prepare

30 Ml(30.0 ml) Water

1/4 Cup(17.0 gm) Wheat Flour (Whole)

2 Flour Tbsp(22.0 gm) Water Chestnut

1/4 Tsp(1.0 gm) Salt

1 Tbsp(20.0 gm) Mayonnaise

1 Chopped Tbsp(12.0 gm) Avocado

1 Chopped Tbsp(10.0 gm) Cucumber

1 Chopped Tbsp(10.0 gm) Yellow Capsicum

1 Chopped Tbsp(10.0 gm) Red Capsicum

2 Chopped Tbsp(16.0 gm) Onion

2 Tbsp(21.0 gm) Sweet Corn

1/8 Julienne Cup(12.0 gm) Cabbage
For Vegetable Tortilla
On a lightly roasted singhara tortilla, add boiled corn, 2 tbsp chopped onion, 1 tbsp chopped red capsicum, 1 tbsp chopped yellow capsicum, 1/8th cup julienne green cabbage, 1 tbsp chopped avocado and 1 tbsp chopped cucumber.
Now top it with 1 tbsp mayonnaise.
Roll the roti and transfer into a pan.
Roast evenly from both sides until light brown in colour.
Yummy vegetable wheat tortilla is ready to be served hot as a snack or light meal.