Herbed Yoghurt Corn Cake Wrap ( Wraps and Rolls)


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I totally adore this wrap because of its unmistakable thai influence! the lovely corn cakes, flavoured with lemon grass based red paste, tastes magical with fresh green garlic sauce. The magic is enhanced by lining the cakes with a blend of dill and yoghurt!

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Preparation Time: 
Cooking Time: 
Makes 4 wraps


Ingredients


To Be Ground Together For The Red Curry Paste
5 whole dry kashmiri red chillies , soaked in warm for 10 minutes and drained
1/4 cup chopped onions
2 tbsp finely chopped garlic (lehsun)
1 tbsp grated ginger (adrak)
2 tbsp chopped lemon grass (hare chai ki patti)
3 tbsp chopped coriander (dhania)
1/2 tbsp coriander (dhania) powder
1 tbsp cumin seeds (jeera) powder
1/2 tsp white pepper powder
salt to taste

For The Corn Cake Filling
2 cups boiled sweet corn kernels (makai ke dane) , lightly crushed
2 tbsp red curry paste
1 tbsp soy sauce
rice flour (chawal ka atta) (chawal ka atta)
salt to taste
whole wheat bread crumbs for coating
1 tsp oil for cooking

To Be Mixed Together For The Green Garlic Sauce
1 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
2 tbsp finely chopped fresh green garlic (hara lehsun)
1 tsp lemon juice
1 tbsp powdered sugar
2 tsp vinegar
salt to taste

To Be Mixed Togeather For The Yoghurt Dill Blend
1/4 cup low-fat curds (dahi)
2 tbsp dill leaves (shepu / suva bhaji)
2 tbsp low fat milk
2 pinches mustard (rai / sarson) powder
salt to taste

Other Ingredients
1 cup grated carrot
salt to taste
4 rotis
1 cup roughly torn lettuce

Method
For the corn cake filling

  1. Combine all the ingredients except the bread crumbs and oil in a bowl and mix well.
  2. Divide the mixture into 8 equal portions and shape each portion into a 50 mm (2”) oval flat cake.
  3. Roll the cakes in breadcrumbs so they are evenly coated from all the sides.
  4. Heat the oil on a non-stick tava (griddle) and cook each cake, using ¼ tsp of oil, till they are golden brown in colour from all the sides.
  5. Drain on absorbent paper and keep aside. .

How to proceed

  1. Combine the carrots and salt in a bowl, mix well and keep aside.
  2. Place a roti on a clean dry surface and arrange ¼ cup of lettuce in a single row in the centre of the roti.
  3. Place 2 sweet corn cakes and spread ¼th of the green garlic sauce over it.
  4. Spread ¼th of the yoghurt dill blend over it.
  5. Finally arrange ¼th of the carrots over it and roll it up tightly.
  6. Repeat with the remaining ingredients to make 3 more wraps.
  7. Wrap a tissue paper around each wrap and serve immediately.
RECIPE SOURCE : Wraps and RollsBuy this cookbook
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