Veg Kathi Wraps

• 1 cup whole wheat flour
• 1/4 cup maida
• A generous pinch of salt
• Water as needed to knead the dough

For Filling

• ½ cup each of julienned cabbage, carrots and beans
• ¼ cup julienned capsicum
• 1 onion, thinly sliced
• 1 tsp ginger-green chili paste
• ¼ turmeric powder
• Salt to taste
• ¼ tsp dried mango powder
• ¼ tsp garam masala
• ¼ tsp chaat masala
• 1 tsp lemon juice
• 2 tbsp oil

To Assemble

• 1 small tomato, seeded and finely chopped
• 1 small onion, thinly sliced
• 3-4 tbsp chopped coriander leaves
• 3-4 tbsp green chutney
• 2-3 tsp lemon juice
• 2-3 tsp chaat masala

Step 1

In a large bowl, add the wheat flour, maida and salt. Add water slowly to form the dough. Knead the dough nicely and cover. Let it rest for 15 minutes.

Step 2

In hot water, blanch the beans for 3-4 minutes. Drain and set aside.

Step 3

Heat a pan and add oil. When the oil is heated, add the sliced onion and sauté them for 2 minutes till translucent. Add the ginger-chili paste followed by julienned carrots, cabbage and capsicum and blanched beans. Cook them for 5-6 minutes. When they look cooked, add the spices and seasonings.

Step 4

Turn off heat. Add the lemon juice and stir once again. Set aside.

Step 5

Now prepare the roti for the wrap. Make 5-6 even sized balls of the dough. Dust the counter top with some flour and roll the rotis into 6-7” diameter circles.

Step 6

Heat a tawa and cook the rotis on both sides. Apply a teaspoon of oil on both sides while cook. Do the same with the rest of the dough. Place them in a casserole as you prepare them. This will help in keeping them soft.

Step 7

To serve, place the roti on a flat surface. Apply green chutney on it in a thin layer.

Step 8

Place 3-4 tbsp of the filling in the middle. Add chopped tomatoes, sliced onion and chopped coriander leaves. Add a dash of lemon juice and a light sprinkling of chaat masala. Roll it tight to form a wrap.

Step 9

Cover it with aluminum foil and pack them into your kid’s lunch box.

Nutritional Information

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