The Global Vegetarian

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Sprouts Chaat in Roti Cones

Pooja Jhunjhunwala

Sprouts Chaat in Roti cones is the most delicious way to eat sprouts, so much so that kids will also love it!! A crispy cone made from roti filled with a yummy sprout filling. The sprouts filling is a mixture of sprouts with veggies, spices, tamarind chutney, and lime juice. The cone is made with roti and it’s a great way to use leftover roti. It’s a healthy snack, breakfast, or tiffin option. This recipe is also Vegan (given the roti is vegan). It is so easy to make, a great source of protein and everyone will love it!

Happy Cooking!

Servings: 8-10 cones

Prep Time: 10-15 mins

Cooking Time: 10 mins

Total Time: 30 mins

Ingredients: 

  • 4-5 medium-sized Rotis or whole wheat tortillas

  • 1.25-1.5 cups mixed Sprouts of your choice

  • 1/4 cup red Onions finely chopped

  • 1/2 Tomato finely chopped

  • 1-2 green Chilis finely chopped

  • 1 tbsp Lemon juice 

  • 1/2 tsp Cumin powder

  • 1/4 tsp Black salt

  • 1/4 tsp salt as per taste

  • 2 tbsp chopped Corriander leaves 

  • 1.5-2 tbsp Tamarind chutney 

  • 2-3 tbsp Sev to garnish

Directions: 

  1. Roti Cones: Preheat the oven to 350F.

  2. Cut a warm roti in half. Roll each half into a cone.

  3. Using toothpicks or a cone made of foil keep the cones in place.

  4. Place them on a lined baking tray, seam side down. Spray with butter or oil.

  5. Bake at 350F for 5-6 mins then flip take out the foil cone and bake again for 4-5 mins.

  6. Once out of the oven let it cool slightly and it’s ready to use.

  7. Sprout Chaat: In a bowl add sprouts, onions, tomato, chili, lemon juice, salt, black salt, cumin powder, tamarind chutney, and chopped coriander.

  8. Mix it together and the sprout chaat is ready.

  9. Fill the sprout chaat in the roti cones.

  10. Garnish with sev and serve!

Notes/Tips:

  • Keeping the roti warm, helps roll it into cones easily.

  • You can make the cones from before and keep them. Don’t fill them and store them in an air-tight container for 3-5 days.

  • The sprout filling can be made 3-4 days before and kept in the fridge.

  • You can use any sprouts you like!

  • You can also top the cones with yogurt if you want.

  • Fill just before serving to keep them from getting soggy.

  • You can use any other tortilla if you want.

  • The sprout mixture is great on toast as well.