FUSION WRAP
Servess 2
Ingredients
- 15g oats flour
- 45g besan
- 100g curd, hung overnight
- 50g onions, thinly sliced
- 50g cabbage, shredded
- 50g carrot, grated
- 1 green chilli - chopped
- 2 tbsp coriander leaves, chopped
- ¼ tsp Kashmiri red chili powder
- ¼ tsp cumin seeds
- ¼ tsp mustard seeds
- 4-5 curry leaves
- Salt as required
- 1 tsp oil
Instructions
- In a bowl, add hung curd, all the vegetables (except curry leaves), and a little salt. Mix well.
- In a small pan, heat ½ tsp oil, add mustard seeds and let them crackle. Add curry leaves and pour the tempering over the curd mixture.
- Prepare a batter using besan, oats flour, cumin seeds, red chili powder, and salt.
- Heat a greased skillet and spread a ladleful of the batter to make a thin chilla. Cook the chilla on low flame until golden brown on both sides.
- Once cooked, place half the curd stuffing on one side and roll it into a wrap. Prepare the 2nd wrap likewise.
- Transfer the wrap onto a serving plate. Serve hot.
