Masala Bhindi Wrap with Curd Dip ( Tiffin Treats)

Masala Bhindi Wrap with Curd Dip ( Tiffin Treats)

Added to 73 cookbooks   This recipe has been viewed 29903 times

Cumin flavoured rotis are rolled up with a peppy bhindi mixture, which is innovatively flavoured with chaat masala. This Bhindi Wrap stays fresh in the tiffin box for at least 4 to 5 hours, and can be accompanied by a cupful of Curd Dip, again flavoured with chilli and cumin powders, which makes cumin the flavour of the day! If your kid likes the flavour of garlic, you can include some garlic paste in the Curd Dip, else omit it. Pack some Almond Til Chikki for an after lunch sweet treat or for a munch on way back home from school.

Add your private note

Masala Bhindi Wrap with Curd Dip ( Tiffin Treats) recipe - How to make Masala Bhindi Wrap with Curd Dip ( Tiffin Treats)

Preparation Time:    Cooking Time:    Total Time:     Makes 5 wraps (5 wrap )
Show me for wraps


For The Roti
1/2 cup whole wheat flour (gehun ka atta)
1/2 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
2 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For The Masala Bhindi
2 cups chopped ladies finger (bhindi)
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp chilli powder
1/2 tsp chaat masala
salt to taste

For The Curd Dip
1/2 cup whisked fresh curds (dahi)
1/4 tsp garlic (lehsun) paste , optional
salt to taste
2 tsp oil
1/4 tsp cumin seeds (jeera)
1/2 tsp chilli powder
For the roti

    For the roti
  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Divide the dough into 5 equal portions.
  3. Roll a portion of the diugh into a 150 mm. (6”) diameter thin circle using a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and cook it on a medium flame, using a little oil, till golden brown spots appear on both the sides.
  5. Repeat steps 3 and 4 to make 4 more rotis. Keep aside.

For the masala bhindi

    For the masala bhindi
  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the ladies finger and cook on a medium flame for 10 to 12 minutes, while tossing occasionally.
  3. Add the chilli powder, chaat masala and salt and mix well.
  4. Cool completely and divide it into 5 equal portions. Keep aside.

For the curd dip

    For the curd dip
  1. Combine the curds, garlic paste and salt in a deep bowl, mix well and keep aside.
  2. Heat the oil in a small non-stick pan and add the cumin seeds.
  3. When the seeds crackle, switch off the flame, add the chilli powder and mix well.
  4. Pour the tempering over the curds and mix well. Keep aside.

How to proceed

    How to proceed
  1. Place a roti on a clean, dry surface and place one portion of the masala bhindi at one end of the roti.
  2. Fold the two opposite ends of the roti over the masala bhindi.
  3. Roll the roti from the stuffed end over the 2 folded sides and seal its tightly.
  4. Repeat steps 1 to 3 to make 4 more wraps.

How to pack

    How to pack
  1. Allow the wrap to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box with curd dip in a separate air-tight container.

Nutrient values per wrap
Energy205 cal
Protein2.7 g
Carbohydrates10.3 g
Fiber1.2 g
Fat16.5 g
Cholesterol0 mg
Vitamin A184.7 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.7 mg
Vitamin C3.8 mg
Folic Acid34.4 mcg
Calcium65.7 mg
Iron0.7 mg
Magnesium0 mg
Phosphorus0 mg
Sodium7.9 mg
Potassium80.9 mg
Zinc0.3 mg

RECIPE SOURCE : Tiffin Treats for KidsBuy this cookbook

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.