Indian-Spiced Vegetables in Homemade Whole Wheat Wraps
Author: Shailja Vishwakarma
Serves: 8
- 1 tablespoon oil
- 3 Boiled potatoes, peeled and grated
- 1 red bell pepper, cut into strips
- 1 onion, chopped
- 1 carrot, peeled and grated
- 1 tomato, cut into strips
- ½ teaspoon, ginger paste
- 1 teaspoon lemon juice
- ½ teaspoon garam masala
- ½ teaspoon chilli powder (optional)
- Salt, to taste
- 1 cup whole wheat flour
- ¾ cup dairy-free coconut milk beverage
- 1 tablespoon oil
- Water, as needed
- Salt, to taste
- Ketchup, for serving
- Heat the oil in a wok or frying pan on a medium flame. Add all the vegetables and ginger paste. Cook for 3-4 minutes.
- Add the lemon juice, garam masala, chilli powder (if using), and mix well. Salt to taste.
- Combine all ingredients and knead into a soft dough.
- Divide the dough into 8 equal portions.
- Roll out each portion into a thin, round wrap.
- Cook each wrap lightly on a greased griddle, flip, and cook on the other side (just takes a minute!).
- Spread the filling down the center of each wrap and roll the wrap up tightly.
- Serve hot with tomato ketchup.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/indian-vegetable-homemade-whole-wheat-wraps
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