Tandoori Aloo Wrap ( Wraps and Rolls)


Tandoori Aloo Wrap ( Wraps and Rolls)

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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

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

Preparation Time:    Cooking Time:    Total Time:     Makes 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.
Nutrient values (Abbrv) per wrap
Energy309 cal
Protein7 g
Carbohydrates41.9 g
Fiber6.6 g
Fat12.5 g
Cholesterol4.8 mg
Sodium33.3 mg
Tandoori Aloo Wrap Video by Tarla Dalal

Reviews

Tandoori Aloo Wrap ( Wraps and Rolls)
 on 31 May 16 01:07 PM
5

100% must try .. Always a hit at all Parties!!
Tarla Dalal
06 Dec 16 04:40 PM
   Hi Foodie , we are delighted you loved the Tandoori Aloo Wrap recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Tandoori Aloo Wrap ( Wraps and Rolls)
 on 10 Jul 15 09:10 PM
5

I tried out this recipe and it was really awesome
Tandoori Aloo Wrap (wraps and Rolls)
 on 21 Jan 11 03:52 PM
5