Veggie wrap

Date: May 21, 2018
Veggie wrap



For the filling- onions 50 gm

Cauliflower- 50 gm

Carrot- 50 gm

Peas 50 gm

Tomato- 50 gm

Oil 1 tbsp

Tomato sauce – ½ tbsp

Salt, chili powder, herbs (oregano, coriander/ jeera powder etc.- t o taste

 For the wrap-

Whole wheat flour – 50 gm 10 tsp

Soy flour – 40 gm(8 tbsp)

Maida- 2tbsp

Skimmed milk – 100ml

2 egg whites beaten

Oil- 3tsp

Salt a pinch


To make the wrap, sift the flour along with the salt. Add the eggs and gradually add the milk using a whisk to beat up the batter. Mix and beat thoroughly till the batter is smooth and free of lumps. Allow the batter to remain in a cool place for about an hour. Heat ¼ tsp oil of oil in a pan non stick frying pan or use a non stick oil spray. Pour a spoonful of batter on it. Spread it in a circular motion. Cook on one side till is light brown and then turn side and cook. Make all the pancakes up all the batter.

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