Rajma and Spinach Wrap ( Eat Well Stay Well Recipes )

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Rajma and Spinach Wrap ( Eat Well Stay Well Recipes )

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Tarla Dalal

06 December, 2024

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Rajma and Spinach Wrap ( Eat Well Stay Well Recipes )

Table of Content

About Rajma And Spinach Wrap ( Eat Well Stay Well Recipes )

Ingredients

Methods

Nutrient values

Rajma and spinach wraps, this dish is a complete nutritious meal that provides all the necessary nutrients for a beautiful you! rajma and spinach go well together, as rajma is rich in protein, calcium, fibre, whereas spinach provides lots of vitamin a, e, folic acid etc. This dish is a complete nutritious meal that provides all the necessary nutrients for a beautiful you!

Ingredients

For The Rajma and Spinach Stuffing

1 cup soaked and boiled rajma (kidney beans)

4 cups chopped spinach (palak)

2 tsp oil

1/2 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

1 1/4 cups finely chopped onion

1 tsp grated garlic (lehsun)

1 tsp ginger-green chilli paste

1/2 tsp turmeric powder (haldi)

1 tsp coriander-cumin seeds (dhania-jeera) powder

1/2 tsp chilli powder

3/4 cup chopped tomato

1 1/2 tsp tomato ketchup

salt to taste

2 tbsp finely chopped coriander (dhania)

Other Ingredients

1/4 cup fresh curd (dahi) mixed with 2 tbsp

white stock

4 lettuce leaves

4 tbsp thinly sliced onions

Method

For the rajma and spinach stuffing

Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the asafoetida and onions and sauté on a medium flame for 1 to 2 minutes.
Add the garlic, ginger-green chilli paste, turmeric powder, coriander-cumin seeds powder, chilli powder, tomatoes, tomato ketchup and 2 tbsp of water, mix well cook on a medium flame for 2 minutes, while stirring occasionally.
Add the rajma and salt, mix well and cook on a medium flame for 1 to 2 minutes.
Add the spinach and coriander, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
Divide the rajma and spinach stuffing into 4 equal portions and keep aside

How to proceed

Divide the curds- green chutney spread with 4 equal portions and keep aside.
Place a roti on a flat, dry surface, arrange a lettuce leaf over it and place 1 portion of the stuffing on one edge of the roti.
Spread 1 portion of the curd-chutney spread evenly over it.
Sprinkle 1 tbsp of the onion over it and roll it up tightly.
Repeat steps 2 to 4 to make 3 more wraps.
Serve immediately.