Tandoori Aloo Wrap ( Wraps and Rolls)
by Tarla Dalal
Added to 217 cookbooks
This recipe has been viewed 57911 times
Baby potatoes tossed in a spicy paste and then wrapped up with a flavoured curd dressing – let’s see if you can say ‘no’ to this! the mildness of curds complements the spicy tandoori aloo in this lip-smacking wrap! when making for kids reduce the chilli-garlic chutney and instead increase the amount of fresh cream used in this recipe
- Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
- Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour.
- Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside.
- Heat the oil in a broad non-stick pan, add the prepared chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.
- Add the dried fenugreek leaves, mix well and cook for 1 more minute, while stirring continuously.
- Add the coriander, fresh cream and salt, mix well and cook on a medium flame for a few more seconds.
- Add the potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Keep aside.
- Just before serving, warm a roti on a non-stick tava.
- Place the roti on a clean, dry surface and arrange 1/4th of the prepared tandoori aloo stuffing in a row in the centre of the roti.
- Spread 1/4 cup of cabbage and 2 tbsp of carrots over it.
- Sprinkle 1/4 tsp of chaat masala over it.
- Finally spread 1/4th of the prepared dressing over it and roll the roti tightly.
- Repeat with the remaining ingredients to make 3 more wraps.
- Serve immediately.
- To induce the baby potatoes to absorb the flavours of the paste, scrub the baby potatoes roughly.
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