Chicpea Tortila Wrap

Ingredients(for 1 wrap (approx. 150g) per serving)

• 1 cup Besan (chickpea flour) (protein-rich)
• 1/4 cup Whole wheat atta (for better texture)
• 1 small, finely chopped Onion (pyaz)
• 1 small, finely chopped Tomato (tamatar)
• 1 small, grated Carrot (gajar)
• 1/2 small, finely chopped Capsicum (shimla mirch)
• 1, finely chopped Green chili (hari mirch, adjust to taste) - optional
• 2 tbsp, finely chopped Coriander leaves (dhaniya patta)
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Turmeric powder (haldi)
• 1/2 tsp Coriander powder (dhania powder)
• to taste Salt (namak)
• as needed Water (for dough)
• 1 tsp Oil (preferably cold-pressed or olive oil)
• 2 tbsp Green chutney (homemade or store-bought) - optional
• 2 tbsp Low-fat curd (dahi, for dressing) - optional

Instructions

1. 1

   In a large bowl, mix besan, whole wheat atta, cumin seeds, turmeric powder, coriander powder, and salt. Gradually add water and knead into a soft, pliable dough.

   5 minutes

   Add water little by little to prevent lumps and ensure smooth dough.

2. 2

   Divide the dough into two equal portions. Roll each portion into a ball and then flatten with a rolling pin to form thin tortillas.

   5 minutes

   Dust with dry atta to prevent sticking while rolling.

3. 3

   Heat a tawa (griddle) on medium flame. Cook each tortilla for 1-2 minutes on each side, brushing lightly with oil until golden brown spots appear. Keep warm under a cloth.

   6 minutes

   Do not overcook; soft tortillas fold better for wraps.

4. 4

   For the filling, heat 1/2 tsp oil in a non-stick pan. Sauté onions, green chili, and capsicum for 2 minutes. Add carrots and tomatoes, sprinkle a pinch of salt, and cook until just tender but still crisp.

   5 minutes

   Keep veggies crunchy for better texture and nutrients.