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Curried Kidney Bean Wrap
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Source: sailusfood.com
Ingredients: For wrap- | |
1 cup | whole wheat flour |
3/4 cup | maida, all purpose flour |
A pinch | baking powder |
1/2 tsp | salt |
water to knead the dough For kidney bean filling- | |
1 1/2 cups | cooked rajma, kidney beans |
1/2 tsp | ginger-green chilli paste |
1/2 tsp | red chilli powder, (adjust) |
1/2 tsp | coriander powder |
Pinch | cumin powder |
Pinch of garam masala powder | |
1 tbsp | tomato ketchup |
Pinch of kasuri methi | |
1 tsp | fresh cream or malai, (optional) |
Salt to taste | |
2-3 tsps | oil |
Chopped coriander leaves | |
Spread 1- | |
1/2 cup | hung yogurt |
Chopped cucumber | |
Chopped tomato | |
Salt to taste | |
Spread 2- | |
2 | onions, finely sliced |
Few tbsps | green chutney |
Instructions:
1. Add salt to the wheat flour and maida, combine, slowly add water to form a soft yet slightly firm dough. Cover and let it rest till you get the stuffing ready. 2. Heat oil in a vessel, add ginger green chilli paste and stir fry for few secs. Add the chilli pwd, coriander pwd, garam masala and salt and a tbsp of water. Add tomato ketchup and combine. Add cooked beans and few tbsps of water cook on low flame for 8-10 mts or till the water evaporates. Add kasuri methi and malai and combine well. Add chopped coriander leaves and turn off heat.
3. In a bowl, combine hung yogurt, salt and chopped tomato and cucumber and keep aside. In a bowl, combine the raw sliced onions with few tbsps of green chutney and keep aside.
4. To prepare rotis, pinch a large lemon sized ball of dough, dust the working with some atta and roll out the stuffed dough to form 6-7 inch diameter circles. Heat a iron tawa and once its hot, place a roti and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft.
5. At the time of serving, place a roti on a plate, spoon 1 1/2 tbsps of yogurt-tomato mixture, followed by the onion-green chutney mixture. Next, spoon the curried beans, sprinkle coriander leaves, finish off with a dash of lemon juice and roll the roti tightly to form a wrap. Wrap the lower part of the wrap in butter paper, aluminum foil or tissue.
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