Baked Chapati Wrap

Here comes Baked Chapati Wrap … a healthy recipe from my kitchen just for you.

Wraps have been part of my life since my very childhood. The quick paratha or roti wrap with some veggies and pickle would be perfect for the tiffin box. The egg wrap with ketchup or the chicken wrap with cheese… Wraps I guess have had a place in many of our lives.

Now, wraps have arrived in a big way…many countries are known by their wraps. So, why not combine the humble Indian flat bread …the chapatti with a filling, wrap it up and bake it to a crispy golden colour? That works perfectly!

The baked chapati wrap or baked roti wrap is like a veg Frankie only crispier on the outside. It is totally a vegetarian recipe.

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BAKED CHAPATI  WRAP                         Makes 6 to 8 wraps

Ingredients:

For the DOUGH

Whole wheat/ Multigrain flour /Atta – 1 cup

All purpose flour/Maida – 1 cup

Salt – ¼ tsp

Vegetable oil – 2 tblsp

Water – to knead a soft dough

For the FILLING

Boiled Kidney Beans – 1 cup

Boiled and cubed potatoes – ½ cup

Chopped Capsicum – ¾ cup

Chopped Red and Yellow bell peppers – ½ cup each

Chopped Onion – 1 large

Grated Garlic – 1 tsp

Fresh tomato paste – about 5 to 6 tbsp

Tomato ketchup/sauce – 2 tbsp

Light Soya sauce – 1 tsp

Cumin seeds – ½ tsp

 

Spices and Herbs

Chili flakes – to taste

Roasted cumin pdr – 1 tsp

Turmeric pdr – ¼ tsp

Black pepper pdr – ½ tsp

Dried parsley – 1 tsp

Salt – to taste

Vegetable oil – 2 tbsp

Chopped coriander – 3 tbsp

For the WRAP

Chapatis – one per wrap

Cooked Rice – 1 cup

Grated Cheese – 1 ½ cups (preferably Mozerella)

Soya sauce – as required

Cumin pdr – as required

Dried Parsley – as required

Method:

1.    Mix the two flours, salt and vegetable oil in a large bowl. Add in water little at a time and knead  soft dough. Cover and keep aside for 15 to 20 mins.

2.    Mix the tomato paste with the sauces and keep aside. Heat the oil in a pan and temper it with the cumin seeds. Add in the chopped onion, capsicum and bell peppers. Add in a bit of salt and cook till the bell peppers soften and the onions are light golden. Next add in the garlic and cook briefly on low heat.

3.    Pour in the tomato paste mixture and the spices, herbs and salt. Cook till the oil separates. Add in the boiled beans. Check and adjust the seasoning.

4.    Add some water and cook the filling till most of the water has evaporated but it looks moist. Mash up the ingredients in the pan slightly. Once the gravy thickens up, turn off the heat. Cool it to room temperature. Add in the chopped coriander leaves and mix thoroughly.

5.    Knead the dough lightly. Make balls from it (big or small as per your requirement). Roll out the chapatti using some dry flour.

6.    Cook the bread on a griddle pan or tawa, lightly on both sides. Once all the flat breads have been cooked start forming the wraps.

7.    Place a chapatti on a clean tray or surface. Add in some cooked rice (1 ½ tblsp) at the centre. Season it with some light soy sauce, roasted cumin pdr and dried parsley. Place 2 tblsp of the bean filling over it. Top it with grated cheese.

8.    Carefully gather the sided (while pressing the filling into a triangular shape) to wrap up the filling into a triangular parcel. Flip it over and place it on a tray lined with foil or butter paper. Line up as many wraps as you can fit in.

9.    Cook the wraps in a preheated oven at 190 °C till it is golden brown on the outside and crispy.

10. Serve it immediately with some salad and a dip on the side.

© Rinki’s Kitchen