Sign In
Easily using
Power Wrap is a nutritious and delicious wrap that gives energy to your kids. Chef Pankaj Bhadouria shares the step-by-step recipe.
0 Comments
Ingredients
For Power Wrap
1 cup whole wheat flour
salt to taste
¼ cup spinach puree
water as required
2 tsp oil
1 cup thinly sliced pumpkin
1 tbsp oil
⅓ cup chopped onion
¼ tsp turmeric powder
½ tsp red chilli powder
¼ cup chopped tomatoes
water as required
1 chopped green chilli
¼ tsp garam masala powder
¼ tsp coriander powder
¼ tsp cumin powder
water as required
1 tbsp chopped coriander leaves
½ tsp lemon juice
½ tsp chaat masala
flour for dusting
½ tbsp tomato sauce
pumpkin mash
juliennes of carrot
shredded purple cabbage
shredded cabbage
slurry mixture
2 tsp oil
raw mango & pineapple salsa
coriander flower for garnish
coriander leaves for garnish
PREPARATION
- In a bowl, add flour, salt, spinach puree and mix well. Add water and make a soft, smooth dough. Cover and keep aside for 15 minutes.
1
- Heat a non-stick pan, add oil and brush it evenly. Now arrange the pumpkin slices and cook it for 3-4 minutes on each side or until it turns slightly golden brown on both sides.
2
- Remove the pumpkin to a bowl and mash it.
3
- Heat oil in another pan, add onion and saute until it turns slightly golden brown.
4
- Add turmeric powder, red chilli powder and saute it for 1-2 minutes. Add tomato and a dash of water, cook until tomato becomes soft.
5
- Add in green chilli, garam masala powder, coriander powder, cumin powder and saute it for 2-3 minutes.
6
- Add in pumpkin mash and a dash of water, mix it well. Cook it for another 2-3 minutes. Add coriander leaves and mix well. Remove the mixture into a bowl or a plate and allow it to cool down, now add lemon juice, chaat masala and mix it well.
7
- Take a small portion out of the dough and roll it out into a thin disc. Heat a griddle pan and cook the roti until it is half done.
8
- Apply tomato sauce and top with pumpkin mash and spread it. Top with carrot, purple cabbage and cabbage.
9
- Apply the slurry mixture on all the sides and fold both sides in. Take the bottom part and roll it over and seal it.
10
- Heat grill pan, add oil and spread it evenly. Place the wraps and cook them for 2 minutes on each side on medium low flame or until we can see grill marks on each side.
11
- Serve hot with raw mango and pineapple salsa, garnish with coriander flower and coriander leaves.
12