You are here: Home > Course > Starters / Snacks > Low Calorie Indian Snacks > Mint and Masoor Roll ( Wraps and Rolls) Mint and Masoor Roll ( Wraps and Rolls) by Tarla Dalal Experience the true meaning of culinary bliss with these amazing wraps stuffed with mint and masoor stuffing and lined with delicious garlic tomato chutney. Who can guess it’s a low-cal creation! what’s more, it is loaded with the goodness of protein from masoor and paneer and fibre from mint, spring onions and carrots. 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Close 23 Dec 2013 This recipe has been viewed 43199 times मिन्ट एण्ड मसूर रोल - हिन्दी में पढ़ें (Mint and Masoor Roll ( Wraps and Rolls) in Hindi) Mint and Masoor Roll ( Wraps and Rolls) recipe - How to make Mint and Masoor Roll ( Wraps and Rolls) Tags Low Calorie Indian SnacksIndian Rolls, Veg RollKids Wraps and Rolls Preparation Time: 15 mins Cooking Time: 25 mins Total Time: 40 mins 4Makes 4 rolls Show me for rolls Ingredients For The Mint and Masoor Filling3/4 cup whole masoor (whole red lentil)3/4 cup finely chopped mint leaves (phudina) leaves2 tsp ginger-green chilli paste2 tbsp whole wheat bread crumbs1/2 cup grated low-fat paneer (cottage cheese)2 tsp oil1/4 cup finely chopped spring onions whites1/4 cup finely chopped carrots1/4 cup finely chopped coriander (dhania) salt to tasteTo Be Mixed For The Yoghurt Dill Blend1/4 cup low-fat curds (dahi)2 tbsp dill leaves (shepu / suva bhaji)2 tbsp low fat milk , (99% fat free)2 pinches mustard (rai / sarson) powder salt to tasteOther Ingredients4 rotis8 tbsp garlic-tomato chutney1 cup roughly torn lettuce4 tbsp finely chopped and blanched carrot Method For the mint and masoor fillingFor the mint and masoor fillingClean, wash and soak the masoor overnight.Drain, add 2 cups of water and pressure cook for 2 to 3 whistles till the masoor is soft and slightly overcooked, but not mashed.Allow the steam to escape before opening the lid.Drain the masoor completely and coarsely mash it with a potato masher.Add the mint leaves, ginger-green chilli paste and bread crumbs, mix well and keep aside.Heat the oil in a non-stick pan, add the spring onion whites and sauté till they turn translucent.Add the carrots, coriander, masoor mixture and salt and cook on a medium flame for 2 minutes, while stirring continuously.How to proceedHow to proceedPlace a roti on a clean dry surface and spread 2 tbsp of the garlic tomato chutney evenly over it.Arrange ¼ cup of lettuce and ¼th of the mint and masoor filling in a row in the centre of the roti.Arrange 1 tbsp of carrots and spread ¼th of the yoghurt dill blend over it and roll it up tightly.Repeat with the remaining ingredients to make 3 more rolls.Wrap a tissue paper around each roll and serve immediately.