4 Serves
86 Mins
Finely dice the onion and prepare the filling ingredients.
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ItalianVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
49 µg / 400 µgCalcium
24 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
53 mg / 1,250 mgPotassium
101 mg / 4,700 mgSodium
743 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Add the onions and garlic to the pan, sautéing until fragrant and softened.
Incorporate the filling ingredients into the pan and cook until thoroughly heated and well-combined.
Season the mixture with salt and black pepper to taste, then remove from heat.
Warm the flatbreads and assemble the rolls by placing the filling inside, rolling them tightly to serve.
3
g13
g6
g
Indian