Malabar Parotta Spicy Vegetable Burrito

Enjoy this flavorful and nutritious vegetable burrito made with Soorya’s Malabar Parotta, adding a touch of health and convenience to your meal!


Soorya Malabar Parotta
1 cup cooked kidney beans (rajma), drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup lettuce, shredded
1 cup tomatoes, diced
1 cup bell peppers (assorted colors), thinly sliced
1/2 cup red onion, thinly sliced
Shredded cheese (cheddar, Monterey Jack, or your choice)
Chopped fresh cilantro


To prepare the spicy sauce, in a bowl, whisk together mayonnaise, hot sauce, lime juice, and a pinch of salt. Taste and adjust the seasoning if needed. Set aside.
To assemble the Vegetable Malabar Parotta Burrito, heat Soorya Malabar Parotta on a stove-top & place it on a clean surface.
Spread a generous layer of the prepared spice sauce over the chapati and layer the kidney beans, corn, lettuce, tomatoes, bell peppers, and red onion over the sauce.
Sprinkle shredded cheese and chopped cilantro over the veggies.
Fold in the sides of the chapati and then roll it up tightly from the bottom to create a burrito.
Heat a skillet over medium heat. Add a small amount of oil or butter.
Carefully transfer the burrito to the skillet and cook for about 2-3 minutes on each side, or until the chapati is warm and slightly crispy.
Remove the burrito from the skillet and let it cool slightly before cutting it in half.
Serve the Soorya Malabar Parotta Vegetable Burrito warm with your choice of additional sauce or salsa on the side.


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