Mint and Masoor Roll (wraps and Rolls)

by Tarla Dalal

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Experience the true meaning of culinary bliss with these amazing wraps stuffed with mint and masoor stuffing and lined with delicious garlic tomato chutney. Who can guess it’s a low-cal creation! what’s more, it is loaded with the goodness of protein from masoor and paneer and fibre from mint, spring onions and carrots.

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Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 rolls
Show me for rolls

Ingredients

For The Mint and Masoor Filling
3/4 cup whole masoor (whole red lentil)
3/4 cup finely chopped mint leaves (phudina) leaves
2 tsp ginger-green chilli paste
2 tbsp whole wheat bread crumbs
1/2 cup grated low-fat paneer
2 tsp oil
1/4 cup finely chopped spring onions whites
1/4 cup finely chopped carrots
1/4 cup finely chopped coriander (dhania)
salt to taste

To Be Mixed For The Yoghurt Dill Blend
1/4 cup low-fat curds (dahi)
2 tbsp dill leaves (shepu / suva bhaji)
2 tbsp low fat milk , (99.7% fat free)
2 pinches mustard (rai / sarson) powder
salt to taste

Other Ingredients
4 rotis
8 tbsp garlic-tomato chutney
1 cup roughly torn lettuce
4 tbsp finely chopped and blanched carrot

Method
For the mint and masoor filling

Clean, wash and soak the masoor overnight.
Drain, add 2 cups of water and pressure cook for 2 to 3 whistles till the masoor is soft and slightly overcooked, but not mashed.
Allow the steam to escape before opening the lid.
Drain the masoor completely and coarsely mash it with a potato masher.
Add the mint leaves, ginger-green chilli paste and bread crumbs, mix well and keep aside.
Heat the oil in a non-stick pan, add the spring onion whites and sauté till they turn translucent.
Add the carrots, coriander, masoor mixture and salt and cook on a medium flame for 2 minutes, while stirring continuously.

How to proceed

Place a roti on a clean dry surface and spread 2 tbsp of the garlic tomato chutney evenly over it.
Arrange ¼ cup of lettuce and ¼th of the mint and masoor filling in a row in the centre of the roti.
Arrange 1 tbsp of carrots and spread ¼th of the yoghurt dill blend over it and roll it up tightly.
Repeat with the remaining ingredients to make 3 more rolls.
Wrap a tissue paper around each roll and serve immediately.

RECIPE SOURCE : Wraps and Rolls