Cauliflower and Green Peas Stuffed Beetroot Wrap

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 4 wraps (4 wrap )

Ingredients :

For The Beetroot Roti
2 tbsp grated beetroot
1/2 cup whole wheat flour (gehun ka atta)
1 1/2 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling

For The Cauliflower and Green Pea Stuffing
1 cup chopped cauliflower
1/4 cup green peas
1/2 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 tsp ginger-garlic (adrak-lehsun) paste
salt to taste
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
1 tbsp finely chopped coriander (dhania)
1 tsp coriander (dhania) powder

Other Ingredients
2 tsp hot and sweet chilli sauce
oil for cooking

Method :

For the beetroot roti

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover the dough with a lid and keep aside for 10 minutes.Divide the dough into 4 equal portions.Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook it lightly on a medium flame on both the sides.Repeat steps 3 and 4 to make 3 more rotis. Keep aside.

For the stuffing

Heat the oil in a broad non-stick pan and add the cumin seeds.When the seeds crackle, add the asafoetida and ginger-garlic paste and sauté on a medium flame for 30 seconds.Add the turmeric powder, cauliflower, green peas and salt and mix well. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally.Add the chilli powder, coriander and coriander powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Divide the stuffing into 4 equal portions and keep aside.

How to proceed

Place a bbetroot roti on a clean, dry surface and spread ½ tsp of the hot and sweet chilli sauce evenly over it.Place a portion of the stuffing in a single row in the centre of the roti.Fold the two opposite ends of the roti over the stuffing.Start rolling the roti from one open end over the 2 folded sides.Roll the entire roti tightly and seal the wrap from the centre using a wooden toothpick.Heat a non-stick tava (griddle), grease the wrap lightly with a little oil and cook on a medium flame for 1 to 2 minutes from both the sides.Repeat steps 1 to 6 to make 3 more wraps.

How to pack

Allow the wraps to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.

Handytip:

Remember to inform your kids to remove and discard the toothpick before enjoying the wrap.