Serves 1
Directions
- 1Mash boiled rajma, and mix it with crumbled paneer, crushed walnuts, onions, coriander, and spices.
- 2Add besan to help with binding and combine well.
- 3Form small kebabs and sauté them on a pan with minimal oil until golden brown on both sides.
- 4Mix hung curd, mustard sauce, and chopped coriander for a creamy, tangy dip.
- 5Spread the hung curd dip on a roti, place the kebabs inside and add tomato slices and red onion.
- 6Add a squeeze of lime.
- 7Roll it up tightly.
Ingredients
- 170 g boiled rajma
- 70 g paneer, crumbled
- 4 walnuts, crushed
- 1 small onion, finely chopped
- 2 tbsp besan
- handful coriander, chopped
- as per taste salt
- as per taste black pepper
- as per taste red chili powder
- as per taste amchur
- as per taste garam masala
- as per taste chaat masala
- as per taste coriander powder
- 100 g hung curd
- 1 tsp mustard sauce
- handful coriander, chopped
- 2 whole wheat or multigrain rotis
Equipment
blenderpan
Tips
- Each wrap provides 10g of protein.
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