You are here: Home > Course > Starters / Snacks > Indian Wraps > Couscous Spinach Wrap with Hung Curd Dip Couscous Spinach Wrap with Hung Curd Dip by Kanwal 9 Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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This is the best wrap recipe because all healthy and low calories ingredients are used in this recipe . Couscous Spinach Wrap with Hung Curd Dip recipe - How to make Couscous Spinach Wrap with Hung Curd Dip Tags Indian WrapsOne Dish Vegetarian MealsOne Meal DinnerNon-stick Pan Preparation Time: 25 mins Cooking Time: 20 mins Total Time: 45 mins 2Makes 2 serving Show me for serving Ingredients For The Spinach Roti1/2 cup whole wheat flour (gehun ka atta)1/2 cup spinach (palak) puree1 tsp ginger-green chilli paste salt to taste2 tsp oilFor The Filling1 tsp oil1 finely chopped carrot1/2 cup boiled green peas1 finely chopped tomato1 tsp freshly ground black pepper (kalimirch)1 cup broken wheat (dalia) , soaked for 15 minutes in hot water and drainedTo Be Mixed Together For The Hung Curd Dip1/2 cup hung curds (chakka dahi)1 tsp red chilli powder2 tsp lemon juice salt to tase Method For the spinach rotiFor the spinach rotiCombine 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 fillingFor the couscous-vegetable fillingHeat 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 proceedHow to proceedPlace 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.