This original Tarla Dalal recipe can be viewed for free

Tandoori Aloo Wrap ( Wraps and Rolls)


by
5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 120 cookbooks
This recipe has been viewed 25186 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

Add your private note

Preparation Time: 
Cooking Time: 
Makes 4 wraps
Show me for wraps


Ingredients


For The Roti
1 cup whole wheat flour (gehun ka atta)
1 tbsp oil
a pinch of salt
whole wheat flour (gehun ka atta) for rolling

To Be Blended Into A Chilli-garlic Paste (using Enough Water)
6 whole dry kashmiri red chillies
4 garlic (lehsun) cloves
1 tsp roughly chopped ginger (adrak)
1 tbsp coriander-cumin seeds (dhania-jeera) powder

For The Tandoori Aloo Stuffing
1 1/4 cups baby potatoes , boiled , peeled and cut into halves
1 tbsp oil
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp finely chopped coriander (dhania)
2 tbsp fresh cream
salt to taste

To Be Mixed Into A Curd Dressing
1/2 cup thick curds (dahi) , whisked
salt to taste
2 tsp finely chopped garlic (lehsun)
1/2 tsp roasted cumin seeds (jeera) powder
a pinch of sugar
4 tsp milk
1/4 cup finely chopped spring onion greens

Other Ingredients
1 cup shredded cabbage
8 tbsp grated carrot
1 tsp chaat masala

Method
For the roti
  1. Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.
  2. Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour.
  3. Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside.

For the aloo stuffing
  1. 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.
  2. Add the dried fenugreek leaves, mix well and cook for 1 more minute, while stirring continuously.
  3. Add the coriander, fresh cream and salt, mix well and cook on a medium flame for a few more seconds.
  4. Add the potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Keep aside.

How to proceed
  1. Just before serving, warm a roti on a non-stick tava.
  2. 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.
  3. Spread 1/4 cup of cabbage and 2 tbsp of carrots over it.
  4. Sprinkle 1/4 tsp of chaat masala over it.
  5. Finally spread 1/4th of the prepared dressing over it and roll the roti tightly.
  6. Repeat with the remaining ingredients to make 3 more wraps.
  7. Serve immediately.

Tips
  1. To induce the baby potatoes to absorb the flavours of the paste, scrub the baby potatoes roughly.
RECIPE SOURCE : Wraps and RollsBuy this cookbook
1 review received for Tandoori Aloo Wrap ( Wraps and Rolls)
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Ravichandranp, January 21, 2011


See other 5 star, 4 star, 3 star reviews.
See more favourable reviews...

No critical reviews posted for this recipe
Helpful reviews for this recipe
Reviewed January 21, 2011 by Ravichandranp

   


Report this
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Wow Walnuts
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Subscribe now

Privacy Policy: We never give away your email