Black Cat
VIP
Ingredients
For The Roti
1 cup whole wheat flour (gehun ka atta)
1 tbsp oil
A pinch of salt
Whole wheat flour (gehun ka atta) for rolling
For The Chatpata Rajma Filling
1 1/2 tbsp oil
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped garlic (lehsun)
1/2 tsp turmeric powder (haldi)
2 tsp chilli powder
1 tbsp coriander (dhania) coriander-cumin seeds (dhania-jeera) powder
1/4 cup finely chopped onions
1 1/2 cups finely chopped tomatoes
1 tbsp tomato ketchup
1 cup soaked and boiled rajma (kidney beans) , lightly mashed
2 tbsp chopped coriander (dhania)
salt to taste
To Be Mixed Together Into A Curd Dressing
1/2 cup curds (dahi), whisked
1/2 cup grated cucumber
1/2 cup grated carrot
salt to taste
Other Ingredients
2 tsp chilli-garlic chutney
4 tbsp finely chopped spring onion greens
Method
For the roti
Combine all the ingredients in a bowl and knead into a soft dough using enough water. Set aside.
Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour.
Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Set aside.
For the chatpata rajma filling
Heat the oil in a broad non-stick pan, add the ginger and garlic and sauté on a medium flame for a few seconds.
Add the turmeric powder, chilli powder and coriander-cumin seeds powder and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the tomatoes and 2 tbsp water and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the tomato ketchup and rajma, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the coriander and salt, mix well and cook on a medium flame for 1 minute. Set aside.
How to proceed
Just before serving, warm a roti on a non-stick tava.
Place the roti on a clean dry surface and spread 1/2 tsp of chilli-garlic chutney evenly over it.
Place 1/4th of the prepared chatpata rajma filling in a row in the centre of the roti and spread 1/4th of the curd dressing over it.
Arrange 1 tbsp of spring onion greens over it and roll up the roti tightly.
Repeat with the remaining ingredients to make 3 more wraps.
Serve immediately.
