INGREDIENTS
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
PREPARATION
(For Red Chili Garlic Paste)
1. In a bowl, add 15 grams Kashmiri red chili, 100 milliliters water and soak for 1 hour.
2. In a blender, add soaked kashmiri red chili, 4 garlic cloves, 1 tablespoon lemon juice, 30 milliliters water, 1 teaspoon salt and blend it into a paste.
3. Keep aside.
(For Tahini Paste)
1. In a blender, add 70 grams roasted sesame seeds, 25 grams roasted split bengal gram, 1 tablespoon vinegar, 50 grams curd, 1 tablespoon garlic, 2 green chili, 1 teaspoon salt, 40 milliliters olive oil and blend it into a paste.
2. Keep aside.
(For Potato Mixture)
1. Heat 30 milliliters oil in a skillet, add 85 grams onions and fry till translucent or until it turns golden brown in color.
2. Add 1 tablespoon green chili and stir well.
3. Then, add 100 grams green beans, 100 grams carrots and mix it well.
4. Cook for 8 - 10 minutes on medium heat.
5. Add 1 teaspoon salt, 1 teaspoon black pepper and mix it well.
6. Now, add 350 grams boiled mashed potatoes, 1 tablespoon coriander and mix it well.
7. Cook for 3 - 5 minutes on medium heat.
8. Remove it from heat and keep aside.
(For Dough)
1. Take a skillet, add 300 grams spinach and cook or 3 - 5 minutes on medium heat.
2. Remove it from heat and transfer this into a blender.
3. Blend it into a smooth puree.
4. In a mixing bowl, add 300 grams wheat flour, 1 teaspoon salt, 1 tablespoon oil, blended mixture and mix it well.
5. Then, add 150 milliliters water and knead it into a smooth soft dough.
(For Spinach Tahini Wrap)
1. Take a ball from dough and flatten it with the help of a rolling pin.
2. Place it on a hot tawa and cook until it turns golden brown in color from both sides.
3. Remove it from heat and place it on a board.
4. Spread the prepared tahini paste on it.
5. Add the prepared potato mixture on it.
6. Add some prepared red chili garlic paste and spread it evenly.
7. Roll it tightly.
8. Serve.