Ingredients Jump to Instructions ↓

  1. 1/2 cup grated carrots

  2. 1/2 cup grated cucumber salt to taste For The Chatpata Rajma Filling

  3. 1 tsp oil

  4. 2 tsp finely chopped ginger (adrak)

  5. 2 tsp finely chopped garlic (lehsun)

  6. 1 cup finely chopped onions

  7. 1 1/2 cups finely chopped tomatoes

  8. 1/2 tsp turmeric powder (haldi)

  9. 2 tsp chilli powder

  10. 3 tsp coriander (dhania) powder

  11. 1 cup soaked and boiled rajma (kidney beans) , lightly mashed

  12. 1/2 cup low-fat curds

  13. 2 tbsp chopped coriander (dhania) salt to taste Other Ingredients

  14. 4 soya rotis

  15. 4 tsp chilli- garlic chutney

  16. 8 tbsp finely chopped spring onion greens

Instructions Jump to Ingredients ↑

  1. Heat the oil in a deep non-stick pan, add the ginger, garlic and onions and sauté on a medium flame till the onions turn translucent. Sprinkle a little water to avoid the onions from burning. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Add the rajma, curds, coriander and salt, mix well and cook on a medium till the mixture dries up, while stirring continuously. Keep aside. Place a roti on a clean dry surface and spread 1 tsp of chilli-garlic chutney evenly over it. Place ¼th of the chatpata rajma filling in a row in the centre of the roti and spread ¼th of the curd dressing over it. Arrange 2 tbsp of spring onion greens over it and roll it up tightly. Repeat with the remaining ingredients to make 3 more wraps. Wrap a tissue paper around each wrap and serve immediately.


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