Tasty and Spicy Rajma Wrap Recipe

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Directions

For the roti

• In a bowl, add wheat flour, oil, salt and enough water and knead into a soft dough.
• Divide the dough into equal portions and roll out each portion of the dough into a 150 mm. (6”) diameter thin circle dust a little whole wheat flour.
• Heat a non-stick tawa (griddle) on a high flame and when the tawa is hot, place the roti gently over it.
• 4.Cook it till small blisters appear on the surface and turn over the roti and press all over lightly using a muslin cloth till it puffs up and once done, keep it aside.

For the rajma filling

• Heat the oil in a broad non-stick pan, add the ginger and garlic and fry on a medium flame for a few seconds.
• Add the turmeric powder, chili powder and coriander-cumin seeds powder and fry on a medium flame for a few seconds.
• Add the onions and fry on a medium flame for 1 to 2 minutes and add the tomatoes and 2 tbsp water and fry on a medium flame for 3 to 4 minutes and stir occasionally.
• Add the tomato ketchup and rajma, mix well and cook on a medium flame for 1 to 2 minutes and stir occasionally.
• Add the coriander and salt, mix it well and cook on a medium flame for 1 minute and keep it aside.

How to proceed

• Just before serving, warm a roti on a non-stick tawa and place the roti on a clean dry surface and spread 1/2 tsp of chili-garlic chutney evenly over it.
• Place 1/4th of the prepared rajma filling in a row in the center of the roti and spread 1/4th of the curd dressing over it.
• Arrange 1 tbsp of spring onion greens over it and roll up the roti tightly and serve it.

By Meghna Nath