Oct 292014
 
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I have previously posted a recipe for Frankie/Kathi rolls with mexican filling, where I used refried beans and coleslaw. Today, I am sharing a quicker version to it where there are 2 fillings – one is the Subway-style corn-peas in sour cream/curd and another is a typical bell pepper/capsicum and onion tangy curry. Add a pinch of chat masala and the flavors marry very well. The first bite will surely explode in your mouth. It did in mine πŸ™‚

The corn and peas filling that I made here has been copied from Subway-style corn-peas sub-sandwich. I made it from what I thought it tasted like and looked-like, the actual version might be different but this is how I felt it is πŸ™‚

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This is a perfect low-calorie and fibre-rich dinner option and is healthy too. Not much oil is used and there is no paneer or deep fried aloo/potato based stuffing that is made. The corn-peas is a simple filling made in less than 5 minutes and the capsicum curry has very low-calorie ingredients. This is definitely a good option for people trying to cut down calories for dinner and yet need something filling.

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Makes:Β 6 wraps/rolls

Cooking time: 20 mins

Preparation time: 20 mins

Ingredients:

For wrap

Indian roti/chapati/tortillas – 6

Subway-style corn-peas filling (Mix everything together and refrigerate till use)

Corn kernels – 1/4 cup (cooked)

Green peas/mutter – ΒΌ cup (cooked)

Tomato – 2 tbsp (finely chopped)

Cucumber – ΒΌ cup (finely chopped)

Thick curd/hung yogurt/sour cream – ΒΌ cup

Vinegar/lemon juice – Β½ tsp, optional

Salt – to taste

For spicy filling

Bell Pepper/capsicum – Β½ cup (Julienne cut)

Onion – ΒΌ cup (cut into thin strips)

Tomato – ΒΌ cup (finely chopped)

Coriander powder – 1 tsp

Garam masala powder – Β½ tsp

Red chili powder – 1 tsp

Ginger-garlic paste – 1 tsp

Salt – to taste

Oil – 1 tsp

Other ingredients

Onion – ΒΌ cup (cut into thin strips)

Tomato ketchup – 3 tbsp

Chat masala – 1 tbsp (optional)

Oil – 1 tsp

Procedure:

To make spicy filling

  1. Heat oil in a pan and add the onions and ginger-garlic paste. Fry till onions become soft.
  2. Add the bell pepper and tomato. Add a pinch of salt and cook covered for about 5 minutes or until the tomato becomes mushy.
  3. Add the coriander powder, garam masala powder and red chili powder. Cook for another 2-3 minutes and remove from heat. Set aside to cool.

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To assemble

  1. Take each roti/tortilla and apply some tomato ketchup all over it.
  2. Place about 2 tbsp of corn-peas filling near one edge of the roti.
  3. Over this place about 2 tbsp of spicy filling and top with some raw onions.
  4. Sprinkle a pinch of chat masala and roll it into a wrap. Seal the closed edge of the wrap with foil, if needed and insert a toothpick to seal any open edges.
  5. Spicy and tangy wraps are ready. They are healthy too.

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