Rajma and Spinach Wrap (Multi-nutrient Recipe) Video by Tarla Dalal

Rajma and Spinach Wrap (Multi-nutrient Recipe) Video by Tarla Dalal

Viewed 8603 times

Rajma and spinach wraps, this dish is a complete nutritious meal that provides all the necessary nutrients for a beautiful you! Rajma and spinach go well together, as rajma is rich in protein, calcium, fibre, whereas spinach provides lots of vitamin A, E, folic acid etc. This dish is a complete nutritious meal that provides all the necessary nutrients for a beautiful you!




Recipe Description for Rajma and Spinach Wrap ( Eat Well Stay Well Recipes )

Preparation Time: 
Cooking Time: 
Makes 4 wraps
Show me for wraps


Ingredients


For The Rajma and Spinach Stuffing
1 cup soaked and boiled rajma (kidney beans)
4 cups chopped spinach (palak)
2 tsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 1/4 cups finely chopped onions
1 tsp grated garlic (lehsun)
1 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp chilli powder
3/4 cup chopped tomatoes
1 1/2 tsp tomato ketchup
salt to taste
2 tbsp finely chopped coriander (dhania)

Other Ingredients
1/4 cup fresh curds (dahi) mixed with 2 tbsp green chutney
4 readymade or leftover rotis
4 lettuce leaves
4 tbsp thinly sliced onions

Method

For the rajma and spinach stuffing

  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the asafoetida and onions and sauté on a medium flame for 1 to 2 minutes.
  3. Add the garlic, ginger-green chilli paste, turmeric powder, coriander-cumin seeds powder, chilli powder, tomatoes, tomato ketchup and 2 tbsp of water, mix well cook on a medium flame for 2 minutes, while stirring occasionally.
  4. Add the rajma and salt, mix well and cook on a medium flame for 1 to 2 minutes.
  5. Add the spinach and coriander, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
  6. Divide the rajma and spinach stuffing into 4 equal portions and keep aside

How to proceed

  1. Divide the curds- green chutney spread with 4 equal portions and keep aside.
  2. Place a roti on a flat, dry surface, arrange a lettuce leaf over it and place 1 portion of the stuffing on one edge of the roti.
  3. Spread 1 portion of the curd-chutney spread evenly over it.
  4. Sprinkle 1 tbsp of the onion over it and roll it up tightly.
  5. Repeat steps 2 to 4 to make 3 more wraps.
  6. Serve immediately.
RECIPE SOURCE : Eat Well Stay WellBuy this cookbook

Reviews



Subscribe to Free Weekly Food Mailer