Wednesday, February 16, 2011

Vegetable Wrap with Hummus

(Tarla Dalal's Recipe with a bit of modifications)

Ingredients :

For the Chapatis/Rotis :

1. Whole Wheat Flour (Aata) - 2 cups
2. Warm Water
3. Salt

For the hummus :

1. Chick peas (kabuli chana), soaked - 1/2 cup
2. Garlic, chopped - 1/2 tsp.
3. Juice of 1 lemon
4. Low fat curds - 4 tbsp.
5. Garam Masala - 1 & a 1/2 tsp.
6. Red Chilli Powder - 1 tsp.
7. Salt to taste

For the salad :

1. Tomatoes, thinly sliced - 1/2 cup
2. Spring onions, sliced - 1/2 cup
3. Carrot, cut into thin strips - 1/2 cup
4. Bean sprouts - 1/2 cup
5. Finely chopped coriander - 2 tbsp.
6. Finely chopped mint - 2 tbsp.
7. Roasted cumin (jeera) powder - 1/2 tsp.
8. Juice of ½ lemon
9. Olive Oil or Sunflour Oil - 1 tsp.
10.Garam Masala - 1 tsp.
11.Salt to taste

Method :

For the chapatis/rotis :

1. Mix together the wheat flour and water with a bit of salt and make a non sticky dough.
2. Let it rest for atleast half an hour.
3. Make thin circles out of the dough and then heat on a pan from both sides.

For the hummus :

1.Soak the chick peas in water for 6 hours making sure that they are covered with water.
2.Cook the chick peas in a pressure cooker. Cool and drain. Keep the drained liquid aside.
3.Add the olive oil, lemon juice, curds, red chilli powder, garam masala, cooked chick peas, garlic, garam masala, red chilli powder, salt and some of the strained water in a blender and blend until smooth.
4.If the mixture is too thick, add 2 to 3 tablespoons water.
5.Keep refrigerated.

For the salad :

1.Combine all the vegetables, bean sprouts,leaves, red chilli powder and garam masala in a bowl and refrigerate for at least 30 minutes.
2.Just before serving, add the cumin powder, lemon juice, olive oil/sunflower oil and salt and mix well.

How to proceed :

1.Place one chapati on a clean dry surface.
2.Spread an even layer of hummus on the chapati.
3.Top with a generous portion of salad in the centre of the chapati and roll up tightly.
4.Serve immediately.

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