Tandoori Aloo Wrap (wraps and Rolls)

by Tarla Dalal

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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

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Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 4 wraps
Show me for wraps

Ingredients

To Be Mixed Into A Paste
1 1/2 tbsp chilli-garlic chutney
2 tsp ginger (adrak) paste
3 tbsp coriander-cumin seeds powder

For The Tandoori Aloo Stuffing
24 baby potatoes , boiled and peeled ,refer handy tip
1 tbsp oil
1 tsp dried fenugreek leaves (kasuri methi)
2 tbsp fresh cream
salt to taste
1 tbsp finely chopped coriander (dhania)

To Be Mixed Into A Curd Dressing
1/2 cup fresh curds (dahi)
4 spring onions , finely chopped
2 cloves garlic , finely chopped
1/2 tsp cumin seeds (jeera) powder
1/2 tsp finely chopped green chillies
4 tsp milk
a pinch sugar
salt to taste

Other Ingredients
1 cup shredded cabbage
1 cup grated carrots
chaat masala to taste
4 spinach rotis

Method
For the tandoori aloo stuffing

Cut the baby potatoes into halves and keep aside.
Heat the oil in a broad pan, add the prepared paste and sauté for 2 minutes.
Add the dried fenugreek leaves and cook for another minute.
Add the potatoes, fresh cream and salt and coriander, mix well and cook on a medium flame for 2 to 3 minutes. Keep aside.

How to proceed

Combine the cabbage, carrots and chaat masala in a bowl, mix well and keep aside.
Place a roti on a clean dry surface and place ¼th of the tandoori aloo stuffing in a row in the centre of the roti.
Arrange ¼th of the cabbage-carrot mixture over the stuffing.
Finally spread ¼th of the curd dressing over it and roll it up tightly.
Repeat with the remaining ingredients to make 3 more wraps.
Wrap a tissue paper around each wrap and serve immediately.

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