Cauliflower and Green Peas Stuffed Beetroot Wrap, Tiffin Treats
by Tarla Dalal
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Added to 48 cookbooks
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Delightful to behold, your kids will yearn to grab a bite of these delicious wraps!
Pleasant pink coloured Rotis made of whole wheat flour reinforced with grated beetroot are drizzled with hot-and-sweet sauce and packed with a tasteful cauliflower and green peas stuffing. When rolled up tightly and sealed with a toothpick, the wrap is comfortable to handle, without any stuffing spilling out.
The fact that it stays fresh in the tiffin box for 5 hours makes this super-duper Cauliflower and Green Peas Stuffed Beetroot Wrap a real winner!
Cheesy Thepla Potato Wrap and Masala Bhindi Wrap are other delicious wraps that make a filling tiffin lunch.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover the dough with a lid and keep aside for 10 minutes.
- Divide the dough into 4 equal portions.
- Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook it lightly on a medium flame on both the sides.
- Repeat steps 3 and 4 to make 3 more rotis. Keep aside.
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida and ginger-garlic paste and sauté on a medium flame for 30 seconds.
- Add the turmeric powder, cauliflower, green peas and salt and mix well. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the chilli powder, coriander and coriander powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Divide the stuffing into 4 equal portions and keep aside.
- Place a bbetroot roti on a clean, dry surface and spread ½ tsp of the hot and sweet chilli sauce evenly over it.
- Place a portion of the stuffing in a single row in the centre of the roti.
- Fold the two opposite ends of the roti over the stuffing.
- Start rolling the roti from one open end over the 2 folded sides.
- Roll the entire roti tightly and seal the wrap from the centre using a wooden toothpick.
- Heat a non-stick tava (griddle), grease the wrap lightly with a little oil and cook on a medium flame for 1 to 2 minutes from both the sides.
- Repeat steps 1 to 6 to make 3 more wraps.
- Allow the wraps to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.
- Remember to inform your kids to remove and discard the toothpick before enjoying the wrap.
Nutrient values per wrap
|Vitamin A||159.2 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.6 mg|
|Vitamin C||23.2 mg|
|Folic Acid||10.5 mcg|
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