You are here: Home > Course > Starters / Snacks > Indian Wraps > Cauliflower and Green Peas Stuffed Beetroot Wrap, Tiffin Treats Cauliflower and Green Peas Stuffed Beetroot Wrap, Tiffin Treats by Tarla Dalal Delightful to behold, your kids will yearn to grab a bite of these delicious wraps! Pleasant pink coloured Rotis made of whole wheat flour reinforced with grated beetroot are drizzled with hot-and-sweet sauce and packed with a tasteful cauliflower and green peas stuffing. When rolled up tightly and sealed with a toothpick, the wrap is comfortable to handle, without any stuffing spilling out. The fact that it stays fresh in the tiffin box for 5 hours makes this super-duper Cauliflower and Green Peas Stuffed Beetroot Wrap a real winner!Cheesy Thepla Potato Wrap and Masala Bhindi Wrap are other delicious wraps that make a filling tiffin lunch. 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How to make Cauliflower and Green Peas Stuffed Beetroot Wrap, Tiffin Treats Tags Indian WrapsChildren's DayIndian Birthday PartyTavaKids Tiffin BoxKids After SchoolKids Weight Loss Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 wraps Show me for wraps Ingredients For The Beetroot Roti2 tbsp grated beetroot1/2 cup whole wheat flour (gehun ka atta)1 1/2 tsp oil salt to taste whole wheat flour (gehun ka atta) for rollingFor The Cauliflower and Green Pea Stuffing1 cup chopped cauliflower1/4 cup green peas1/2 tbsp oil1/2 tsp cumin seeds (jeera) a pinch of asafoetida (hing)1/2 tsp ginger-garlic (adrak-lehsun) paste salt to taste1/4 tsp turmeric powder (haldi)1/4 tsp chilli powder1 tbsp finely chopped coriander (dhania)1 tsp coriander (dhania) powderOther Ingredients2 tsp hot and sweet chilli sauce oil for cooking Method For the beetroot rotiFor the beetroot rotiCombine all the ingredients in a deep bowl and knead into a soft dough using enough water. Cover the dough with a lid and keep aside for 10 minutes.Divide the dough into 4 equal portions.Roll a portion of the dough into a 175 mm. (7”) diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook it lightly on a medium flame on both the sides.Repeat steps 3 and 4 to make 3 more rotis. Keep aside.For the stuffingFor the stuffingHeat the oil in a broad non-stick pan and add the cumin seeds.When the seeds crackle, add the asafoetida and ginger-garlic paste and sauté on a medium flame for 30 seconds.Add the turmeric powder, cauliflower, green peas and salt and mix well. Cover with a lid and cook on a medium flame for 3 minutes, while stirring occasionally.Add the chilli powder, coriander and coriander powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Divide the stuffing into 4 equal portions and keep aside.How to proceedHow to proceedPlace a bbetroot roti on a clean, dry surface and spread ½ tsp of the hot and sweet chilli sauce evenly over it.Place a portion of the stuffing in a single row in the centre of the roti.Fold the two opposite ends of the roti over the stuffing.Start rolling the roti from one open end over the 2 folded sides.Roll the entire roti tightly and seal the wrap from the centre using a wooden toothpick.Heat a non-stick tava (griddle), grease the wrap lightly with a little oil and cook on a medium flame for 1 to 2 minutes from both the sides.Repeat steps 1 to 6 to make 3 more wraps.How to packHow to packAllow the wraps to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.Handytip:Handytip:Remember to inform your kids to remove and discard the toothpick before enjoying the wrap. Nutrient values per wrapEnergy204 calProtein5 gCarbohydrates24.3 gFiber2.8 gFat9.6 gCholesterol0 mgVitamin A159.2 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B31.6 mgVitamin C23.2 mgFolic Acid10.5 mcgCalcium29.2 mgIron2 mgMagnesium0 mgPhosphorus0 mgSodium28.8 mgPotassium147.4 mgZinc0.8 mg