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Tandoori Aloo Wrap ( Wraps and Rolls)


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Baby potatoes tossed in a spicy paste and then wrapped up with a flavoured curd dressing – let’s see if you can say ‘no’ to this! the mildness of curds complements the spicy tandoori aloo in this lip-smacking wrap! when making for kids reduce the chilli-garlic chutney and instead increase the amount of fresh cream used in this recipe

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Preparation Time: 
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Makes 4 wraps
Show me for wraps


Ingredients


For The Roti
1 cup whole wheat flour (gehun ka atta)
1 tbsp oil
a pinch of salt
whole wheat flour (gehun ka atta) for rolling

To Be Blended Into A Chilli-garlic Paste (using Enough Water)
6 whole dry kashmiri red chillies
4 garlic (lehsun) cloves
1 tsp roughly chopped ginger (adrak)
1 tbsp coriander-cumin seeds (dhania-jeera) powder

For The Tandoori Aloo Stuffing
1 1/4 cups baby potatoes , boiled , peeled and cut into halves
1 tbsp oil
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp finely chopped coriander (dhania)
2 tbsp fresh cream
salt to taste

To Be Mixed Into A Curd Dressing
1/2 cup thick curds (dahi) , whisked
salt to taste
2 tsp finely chopped garlic (lehsun)
1/2 tsp roasted cumin seeds (jeera) powder
a pinch of sugar
4 tsp milk
1/4 cup finely chopped spring onion greens

Other Ingredients
1 cup shredded cabbage
8 tbsp grated carrot
1 tsp chaat masala

Method
For the roti

  1. Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
  2. Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour.
  3. Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside.

For the aloo stuffing

  1. Heat the oil in a broad non-stick pan, add the prepared chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
  2. Add the dried fenugreek leaves, mix well and cook for 1 more minute, while stirring continuously.
  3. Add the coriander, fresh cream and salt, mix well and cook on a medium flame for a few more seconds.
  4. Add the potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Keep aside.

How to proceed

  1. Just before serving, warm a roti on a non-stick tava.
  2. Place the roti on a clean, dry surface and arrange 1/4th of the prepared tandoori aloo stuffing in a row in the centre of the roti.
  3. Spread 1/4 cup of cabbage and 2 tbsp of carrots over it.
  4. Sprinkle 1/4 tsp of chaat masala over it.
  5. Finally spread 1/4th of the prepared dressing over it and roll the roti tightly.
  6. Repeat with the remaining ingredients to make 3 more wraps.
  7. Serve immediately.

Tips
  1. To induce the baby potatoes to absorb the flavours of the paste, scrub the baby potatoes roughly.
RECIPE SOURCE : Wraps and RollsBuy this cookbook
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 Reviewed By
RavichandranpJanuary 21, 2011


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Reviewed January 21, 2011by Ravichandranp

   


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