Tandoori Aloo Wrap ( Wraps and Rolls)


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Tandoori Aloo Wrap ( Wraps and Rolls)

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तंदुरी आलू रैप - हिन्दी में पढ़ें (Tandoori Aloo Wrap ( Wraps and Rolls) in Hindi) 

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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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Tandoori Aloo Wrap ( Wraps and Rolls) recipe - How to make Tandoori Aloo Wrap ( Wraps and Rolls)

Preparation Time:    Cooking Time:    Total Time:     4Makes 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

    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

    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

    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.

Tandoori Aloo Wrap Video by Tarla Dalal

Accompaniments

Carrot and Black Grape Juice ( Party Drinks ) 
Kiwi Kooler ( Party Drinks ) 
Spicy Kokum Drink ( Party Drinks ) 
Tangy Fruitade ( Party Drinks ) 
Watermelon Mojito ( Party Drinks ) 

Nutrient values (Abbrv) per wrap
Energy309 cal
Protein7 g
Carbohydrates41.9 g
Fiber6.6 g
Fat12.5 g
Cholesterol4.8 mg
Sodium33.3 mg

RECIPE SOURCE : Wraps and RollsBuy this cookbook
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Reviews

Tandoori Aloo Wrap ( Wraps and Rolls)
5
 on 28 Feb 21 07:05 AM


Good taste. Kid friendly. fresh cream can be easily be 4tbsp. For cabbage haters, you can substitute lettuce.
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Tarla Dalal    Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Reply
01 Mar 21 01:55 PM