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Mint and Masoor Roll ( Wraps and Rolls)
Tarla Dalal
06 December, 2024
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Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
25 Mins
Total Time
40 Mins
Makes
4 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 low fat paneer (cottage cheese)
2 tsp oil
1/4 cup finely chopped spring onions whites
1/4 cup finely chopped carrot
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% fat free)
2 pinches mustard (rai / sarson) powder
salt to taste
Other Ingredients
1 cup roughly torn lettuce
4 tbsp finely blanched carrot
Method
- 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.
- 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.
Mint and Masoor Roll ( Wraps and Rolls) recipe with step by step photos
Ritu
March 13, 2025, midnight
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