Chef Ajay Chopra shows you how to make Crispy Aloo and Baby Corn Sabzi with a chapati roll that’s super easy to cook. Add Kissan Fresh Tomato Ketchup to give this dish a flavor that your kids will love. SUBSCRIBE to our Channel - http://bit.ly/SubscribeToIndiaFoodNetworkFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter - https://twitter.com/ifn❤ Instagram: https://www.instagram.com/indiafoodnetwork/IFN Website: http://indiafoodnetwork.in/kissantiffintimetable/Love our recipes? Hit 'LIKE' and show us your support! :)Post your comments below and share our videos with your friends. Spread the love! :)Download our App - http://bit.ly/DownloadIndiaFoodNetworkAppIngredients:4 chapatisFor The Filling:½ cup peeled and grated sweet potatoes½ cup sliced and blanched babycorn15ml oil½ cup sliced onions½ cup coloured capsicum (red,yellow,green)30gms crushed peanuts5gms chilli powder5gms garam masalaSalt to taste1 tablespoon lemon juice90g (6 tablespoons) Kissan Fresh Tomato KetchupMethodFor the filling1.Heat the oil in a broad non-stick pan, add the onions and sweet potatoes and sauté on medium flame for 2 minutes or till the potatoes are tender.2.Add all the remaining ingredients and Kissan Fresh Tomato Ketchup, except for the lemon juice. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.3.Remove from the flame, add the lemon juice and mix well.4.Divide the filling into 4 equal portions and keep aside.How to proceed 5.Warm the chapatis lightly on a hot non-stick tava (griddle)6.Place a chapati on a flat dry surface, spread some Kissan Fresh Tomato Ketchup, spread one portion of the filling on one side of the chapati and roll it up tightly.7.Repeat step 2 to make 3 more rolls.8.Serve immediately.