Herbed Yoghurt Corn Cake Wrap ( Wraps and Rolls)

To Be Ground Together For The Red Curry Paste

• 5 whole dry Kashmiri red chilli , soaked in warm for 10 minutes and drained
• 1/4 cup chopped onion
• 2 tbsp finely chopped garlic (lehsun)
• 1 tbsp grated ginger (adrak)
• 2 tbsp chopped lemon grass (hare chai ki patti)
• 3 tbsp chopped coriander (dhania)
• 1/2 tbsp coriander (dhania) powder
• 1 tbsp cumin seeds (jeera) powder
• 1/2 tsp white pepper powder
• salt to taste

For The Corn Cake Filling

• 2 cups boiled sweet corn kernels (makai ke dane) , lightly crushed

• 2 tbsp red curry paste

• 1 tbsp soy sauce
• rice flour (chawal ka atta) (chawal ka atta)
• salt to taste
• whole wheat bread crumbs for coating
• 1 tsp oil for cooking

To Be Mixed Together For The Green Garlic Sauce

• 1 tbsp finely chopped coriander (dhania)
• 1 tsp finely chopped green chillies
• 2 tbsp finely chopped fresh green garlic (hara lehsun)
• 1 tsp lemon juice
• 1 tbsp powdered sugar
• 2 tsp vinegar
• salt to taste

To Be Mixed Togeather For The Yoghurt Dill Blend

• 1/4 cup low fat curds (dahi)
• 2 tbsp dill leaves (shepu / suva bhaji)
• 2 tbsp low fat milk
• 2 pinches mustard (rai / sarson) powder
• salt to taste

Other Ingredients

• 1 cup grated carrot
• salt to taste
• 4 roti
• 1 cup roughly torn lettuce