Mint and Masoor Roll ( Wraps and Rolls)
by Tarla Dalal
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Experience the true meaning of culinary bliss with these amazing wraps stuffed with mint and masoor stuffing and lined with delicious garlic tomato chutney. Who can guess it’s a low-cal creation! what’s more, it is loaded with the goodness of protein from masoor and paneer and fibre from mint, spring onions and carrots.
- Clean, wash and soak the masoor overnight.
- Drain, add 2 cups of water and pressure cook for 2 to 3 whistles till the masoor is soft and slightly overcooked, but not mashed.
- Allow the steam to escape before opening the lid.
- Drain the masoor completely and coarsely mash it with a potato masher.
- Add the mint leaves, ginger-green chilli paste and bread crumbs, mix well and keep aside.
- Heat the oil in a non-stick pan, add the spring onion whites and sauté till they turn translucent.
- Add the carrots, coriander, masoor mixture and salt and cook on a medium flame for 2 minutes, while stirring continuously.
- Place a roti on a clean dry surface and spread 2 tbsp of the garlic tomato chutney evenly over it.
- Arrange ¼ cup of lettuce and ¼th of the mint and masoor filling in a row in the centre of the roti.
- Arrange 1 tbsp of carrots and spread ¼th of the yoghurt dill blend over it and roll it up tightly.
- Repeat with the remaining ingredients to make 3 more rolls.
- Wrap a tissue paper around each roll and serve immediately.
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