Sprout ‘N’ Roll

We asked celebrity chef Sanjeev Kapoor… For mums hoping to expand their child’s taste palate very early on, can you suggest some Indian
snacks or meal recipes to suit very young mouths?

Chef Sanjeev Kappor - Sprout n Roll - For Kids

Click here for more recipes by Chef Sanjeev Kapoor.

Sprout ‘N’ Roll

You will need

  • 1 mixing bowl
  • 1 whisk
  • 1 non-stick pan and 1 non-stick griddle, or 2 non-stick pans


    For the wraps:

  • 1½ cups gram flour
  • 2 green chillies, chopped (optional)
  • ½ teaspoon red chilli powder
  • ¼ teaspoon turmeric powder
  • 3 tablespoons yogurt
  • 1 tablespoon chopped fresh coriander
  • Salt to taste
  • Oil for shallow-frying
  • Butter, to serve
    For the filling:

  • 1 cup sprouted whole green gram (moong), blanched
  • 1 tablespoon oil
  • 2 medium onions, chopped
  • 2 medium tomatoes, seeded and chopped
  • 1 green chilli, chopped
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • ½ teaspoon chaat masala
  • Salt to taste
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped fresh coriander


  1. For the wraps, mix together the gram flour, green chillies (if using), chilli powder, turmeric powder, yogurt, coriander leaves and salt.
  2. Add one and one-fourth cup of water and whisk to a smooth batter of pouring consistency. Rest the batter for about fifteen minutes.
  3. To make the filling, heat the oil in a non-stick pan; add the onions and tomatoes and sauté for two minutes.
  4. Add the green chillies and sprouts and continue to sauté for half a minute.
  5. Add the turmeric and chilli powders, chaat masala, salt, lemon juice and fresh coriander and sauté for one minute. Remove from heat and set aside.
  6. Heat a non-stick griddle, grease it with a little oil and pour a little batter onto it. Spread into a thin round with the back of the ladle and cook till golden brown on both sides.
  7. Place some filling in the centre and roll up. Serve hot with a dollop of butter.

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