Chickpea Tortilla Wrap

Ingredients(for 1 large wrap per serving)

• 3/4 cup Besan (chickpea flour) (freshly sifted)
• 1/4 cup Whole wheat atta (for soft texture)
• 1 cup Boiled chana (chickpeas) (cooked and drained)
• 1 small Onion (finely chopped (pyaz))
• 1 medium Tomato (deseeded, finely chopped (tamatar))
• 2 tbsp Coriander leaves (fresh, chopped (dhaniya))
• 1 Green chilli (finely chopped, adjust to taste) - optional
• 1 tbsp Lemon juice (freshly squeezed (nimbu))
• 1/2 tsp Cumin powder (jeera powder)
• 1/4 tsp Red chilli powder (lal mirch, optional) - optional
• to taste Salt (namak)
• 2 tbsp Curd (dahi, low-fat (for drizzling)) - optional
• 1-2 tsp Oil (preferably mustard or olive oil)

Instructions

1. 1

   Prepare the wrap dough by mixing besan and atta with a pinch of salt. Gradually add water and knead into a soft, pliable dough. Rest it for 10 minutes.

   10 minutes

   Cover the dough with a damp cloth to keep it moist.

2. 2

   Divide the dough into two equal balls. Roll each into a thin roti using a rolling pin and dry atta.

   5 minutes

   Ensure even thickness for best cooking results.

3. 3

   Cook each roti on a hot tawa until golden brown spots appear on both sides. Use minimal oil for roasting.

   5 minutes

   Brush lightly with oil for a soft wrap.

4. 4

   In a bowl, mash boiled chana lightly. Add chopped onion, tomato, green chilli, coriander, cumin powder, red chilli powder, lemon juice, and salt. Mix well.

   5 minutes

   Do not over-mash, retain some texture for bite.