Salad Wrap


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Crispy golden brown croquettes wrapped in whole wheat chapattis.

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Preparation Time:    Cooking Time:     Makes 4 wraps
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4 leftover chapatis
2 tbsp Hot and Sour Sauce
oil for cooking

For the salad
1/2 cup shredded cabbage
1/2 cup shredded lettuce
1/2 cup grated carrots
1/2 cup eggless mayonnaise
salt to taste

For the paneer croquettes
1/2 cup boiled tender corn kernels, crushed
1 cup boiled and grated potatoes
1/2 cup grated paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
2 green chillies, finely chopped
1/4 tsp garam masala
2 tsp lemon juice
2 to 3 tbsp bread crumbs
salt to taste
oil for cooking


    For the salad

    1. Combine all the ingredients for the salad. Divide into 4 equal portions and refrigerate to chill.

    For the paneer croquettes

    1. Combine all the ingredients in a bowl and mix well.
    2. Divide the mixture into 4 equal portions. Shape each portion into even sized croquettes (cylindrical shapes).
    3. Heat a non-stick pan and cook each croquette over a high flame, using a little oil until both sides are golden brown in colour.

    How to proceed

    1. Place one chapati on a clean dry surface.
    2. Spread an even layer of the hot and sweet ketchup on it.
    3. Put a portion of salad in the centre of the chapati.
    4. Place a paneer croquette on top and roll up tightly.
    5. Grill on a sandwich griller using a little oil.
    6. Repeat to make 3 more wraps.
    7. Serve immediately.

    RECIPE SOURCE : Recipes Using Left OversBuy this cookbook
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