Ingredients
For Stuffing
- Chopped cabbage
- 2-3 grated carrots
- 1 finely chopped capsicum
- 1 finely chopped onion
- 100-150 grams cottage cheese (paneer)
- 1 finely chopped tomato
- 1 boiled and grated beetroot
- 2 tablespoon oil
- 1 teaspoon cumin seeds (jeera)
- 1/4 teaspoon asafoetida (hing)
- Salt to taste
- 2 teaspoons chaat masala
- 1 teaspoon black pepper powder
- 1 teaspoon coriander powder
- 2 tablespoon red Kashmiri chilly powder
- 2-3 tablespoons of finely chopped coriander leaves
- 1/4 cup boiled corn
- Grated cheese
For tortillas
- 2 cups of wheat flour
- 2 teaspoons of oil
- Salt to taste
- Water as required
For spread
- 1 cup hung curd
- Salt to taste
- 1/4 cup finely chopped cucumber
- 1 tablespoon finely chopped coriander leaves
Additional ingredients
- Masala peanuts (dabeli sing)
- Ghee for roasting tortillas
Method
For stuffing
Heat oil in a pan. Once it is warm enough, add cumin seeds. After the cumin seeds are roasted, add asafoetida to the pan, followed by onions. Saute the onions slightly, and then add finely chopped carrots, capsicum, and tomatoes to the pan and stir well for two minutes. Then add cabbage to the pan and stir for 2-3 minutes. Later add corn and beetroot to the pan and stir. Don’t let the vegetables get over-cooked too much as we want them to be crunchy in the final serving. Add salt, black pepper, chaat masala, coriander powder, red chilly powder, and coriander leaves to the pan and mix well. Now turn off the flame and take out this mixture in a bowl. Your stuffing is now ready.
For tortillas
Add oil and salt to the wheat flour on a plate, and mix it well. Add the required amount of water, knead the mixture into a dough (like roti dough), and let it rest for half an hour. Later, take out medium-sized balls from this dough and flatten them into a circular roti shape using a rolling pin. Roast these on a pan one by one, till they are half-cooked. Your tortillas are now ready.
For spread
Take hung curd in a bowl and add the required amount of salt, finely chopped cucumber, and coriander leaves, and stir well.
Wrapping it up
[Watch the video below for the steps]
Place a pan on the flame, then place a tortilla on top of it and apply ghee and butter to both sides of the tortilla. Now take out the tortilla on a plate, and spread the hung curd spread over it. Place two spoonfuls of stuffing on top of the tortilla. Now sprinkle some masala sing on top, grate some cheese, and wrap up the tortilla. Serve this wrap with tomato ketchup. Instead of the hung curd dip, you could also apply mayonnaise if that’s what you prefer. Your healthy and delicious wrap is now ready!
To read more delicious recipes from Ketaki’s kitchen in English, Hindi, and Gujarati, visit https://ketakikirasoi.com.