Refresh your lunch meal with these wrap recipes!

PREPARATION

1. In a mixing bowl, add 350 grams all purpose flour, 1 teaspoon salt, 1/2 teaspoon baking powder, 150 grams curd and mix it well.
2. Add 100 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.
4. In a blender, add 8 grams coriander, 8 grams mint, 30 grams spring onions, 1 tablespoon garlic, 1 teaspoon salt and blend it into a paste.
5. In a bowl, add 100 grams curd, blended mixture and mix it well.
6. Take a pan, add 450 milliliters tamarind pulp and stir well.
7. Then, add 50 grams jaggery, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon ginger powder and mix it well.
8. Bring it to a boil.
9. Add 35 grams onions and mix it well.
10. Cook for 5 - 7 minutes on medium heat.
11. Remove it from heat.
12. Heat 1 tablespoon oil in a skillet, add 70 grams onions, 180 grams bell pepper, 80 grams cabbage, 120 grams paneer and mix it well.
13. Cook for 5 - 7 minutes on medium heat.
14. Add 1/4 teaspoon salt, 1/2 teaspoon black pepper and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Remove it from heat.
17. Heat sufficient oil in a heavy skillet, add 250 grams french fries and deep fry these until golden brown and crispy.
18. Transfer this into a bowl, add 1/8 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
19. Take a ball from dough and flatten it with the help of a rolling pin.
20. Place it on a hot tawa and add some dry fenugreek on it.
21. Cook for 2 - 3 minutes on medium heat.
22. Transfer this into a baking tray.
23. Preheat the oven to 400°F/200°C. Bake for 10 minutes.
24. Remove it from oven and place it on a board.
25. Add some prepared chutney on it and spread it evenly.
26. Then, add the cooked veggies and fries on it.
27. Top with prepared tamarind chutney.
28. Sprinkle some chaat masala on it.
29. Fold it like a taco and cover it with aluminium foil.
30. Serve hot.

Spinach Tahini Wrap

Servings - 2 - 3

INGREDIENTS

(For Red Chili Garlic Paste)
Kashmiri red chili - 15 grams
Water - 100 milliliters
Garlic cloves - 4
Lemon juice - 1 tablespoon
Water - 30 milliliters
Salt - 1 teaspoon
(For Tahini Paste)
Roasted sesame seeds - 70 grams
Roasted split bengal gram - 25 grams
Vinegar - 1 tablespoon
Curd - 50 grams
Garlic - 1 tablespoon
Green chili - 2
Salt - 1 teaspoon
Olive oil - 40 milliliters
(For Potato Mixture)
Oil - 30 milliliters
Onions - 85 grams
Green chili - 1 tablespoon
Green beans - 100 grams
Carrots - 100 grams
Salt - 1 teaspoon
Black pepper - 1 teaspoon
Boiled mashed potatoes - 350 grams
Coriander - 1 tablespoon
(For Dough)
Spinach - 300 grams
Wheat flour - 300 grams
Salt - 1 teaspoon
Oil - 1 tablespoon
Water - 150 milliliters