Couscous Spinach Wrap with Hung Curd Dip

by Kanwal 9

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Couscous is very healthy grain. This is the best wrap recipe because all healthy and low calories ingredients are used in this recipe .

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Couscous Spinach Wrap with Hung Curd Dip recipe - How to make Couscous Spinach Wrap with Hung Curd Dip

Preparation Time: 25 mins Cooking Time: 20 mins Total Time: 45 mins 2Makes 2 serving
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Ingredients

For The Spinach Roti
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup spinach (palak) puree
1 tsp ginger-green chilli paste
salt to taste
2 tsp oil

For The Filling
1 tsp oil
1 finely chopped carrot
1/2 cup boiled green peas
1 finely chopped tomato
1 tsp freshly ground black pepper (kalimirch)
1 cup broken wheat (dalia) , soaked for 15 minutes in hot water and drained

To Be Mixed Together For The Hung Curd Dip
1/2 cup hung curds (chakka dahi)
1 tsp red chilli powder
2 tsp lemon juice
salt to tase

Method

For the spinach roti

Combine whole wheat flour, 1 tsp oil, salt, ginger-green chilli paste and spinach puree in a deep bowl and mix well. Add water and knead into a soft dough. Keep aside for 15 minutes.
Knead again using remaining 1 tsp oil. Divide the dough into 2 equal portions and roll out each portion of the dough into a thin circle of 250 mm. (10”) diameter using a little flour.
Heat a non-stick tava (griddle) and cook each roti till light brown spots appear on both the sides.

For the couscous-vegetable filling

Heat 1 tsp oil in a non-stick pan, add carrots, green peas and tomatoes and cook until vegetables are tender. Add salt, black pepper powder and red chilli powder, mix well.
Separate the grains of soaked and drained couccous with a fork and mix it with the cooked vegetables.

How to proceed

Place 1 chapati on a clean dry flat surface, put the cocous-vegetable filling in the centre and fold from both the sides.
Heat a non-stick tava (griddle) and cook the stuffed wrap using 1/2 tsp oil on both the sides.
Repeat steps 1 and 2 to make 1 more wrap.
Serve with hung curd dip.