Mint and Masoor Roll (wraps and Rolls)

by Tarla Dalal

Added to 13 cookbooks
This recipe has been viewed 2789 times

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.

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Preparation Time: 15 mins
Cooking Time: 25 mins
Makes 4 rolls

Ingredients

For The Mint and Masoor Filling
3/4 cup whole masoor (whole red lentil)
3/4 cup finely chopped mint leaves (phudina) leaves
2 tsp ginger-green chilli paste
2 tbsp whole wheat bread crumbs
1/2 cup grated low-fat paneer
2 tsp oil
1/4 cup finely chopped spring onions whites
1/4 cup finely chopped carrots
1/4 cup finely chopped coriander (dhania)
salt to taste

To Be Mixed For The Yoghurt Dill Blend
1/4 cup low-fat curds
2 tbsp dill leaves (shepu / suva bhaji)
2 tbsp low fat milk , (99% fat free ,
readily available in the market)
2 pinches mustard powder
salt to taste

Other Ingredients
4 rotis
8 tbsp garlic-tomato chutney
1 cup roughly torn lettuce
4 tbsp finely chopped and blanched carrot

Method
For the mint and masoor filling

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.

How to proceed

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.

RECIPE SOURCE : Wraps and Rolls