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Cheesy Khada Bhaji Wrap (wraps and Rolls)


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The all-time favourite bhaji which is usually prepared in a thick, gravy-like consistency using fresh local vegetables and fine spices has been tweaked slightly. Here, we use potatoes, tomatoes and cauliflower chunks coated in a gravy of onions, capsicum and spices using chunks of veggies prevents the wrap from turning soggy. What makes this wrap unforgettable is the interplay of textures brought about by the bhaji and the onion-tomato salad, along with crumbled papad which adds the crunch!

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Makes 4 wraps
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For the khada bhaji

  1. Heat the butter on a tava (griddle) or in a kadhai, add the cumin seeds powder and chilli-garlic chutney and sauté on a medium flame for few seconds.
  2. Add the onions and sauté on a medium flame till they turn translucent.
  3. Add the capsicum and sauté on a medium flame for 2 minutes.
  4. Add the tomatoes, pav bhaji masala and salt, mix well and cook on a medium flame for 5 to 7 minutes or till the butter separates, stirring occasionally in between.
  5. Add the potatoes, green peas, cauliflower, coriander and salt, mix well and cook on a medium flame for another 5 to 7 minutes, while stirring continuously. Keep aside.

How to proceed

  1. Combine the onions, tomatoes, coriander, salt and pepper in a bowl and mix lightly.
  2. Place a roti on a clean dry surface and arrange ¼th of the khada bhaji in a row in the centre of the roti.
  3. Arrange ¼th of the onion-tomato mixture over the khada bhaji.
  4. Finally sprinkle ¼th of the crushed papad and 2 tbsp of cheese over it and roll it up tightly.
  5. Repeat with the remaining ingredients to make 3 more wraps.
  6. Wrap a tissue paper around each wrap and serve immediately.
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