Veggie Kathi Wraps

I slept last night thinking about what to make the next day morning at breakfast. Was looking for something special as it was a SUNDAY! A special breakfast for my husband Varun, who always look forward to my cooking and is one of the ones to promote me to try different dishes to be called “Yumm”!

Woke up in the morning and the first thing that struck my mind was cooking something light but delicious. Thus, I went through my mind about the possibilities of a great Sunday breakfast or brunch I shall better call it as. 🙂

I was looking for something that has no cheese but a lot of fruits or vegetables so as to make it a bit filling. Fried again was not my choice today as my family gets conscious about their health, at times…

Decided upon making the vegetables filled Kathi Raps. To make it filling thus light, I decided to use half of Maida and a half of normal wheat flour in the wraps. Filled with sauté vegetables, these wraps are just an amazing way of eating food.

Serving: 4 wraps

Calories: 134 calories/servings

Ingredients:

½ cup whole wheat flour (Atta)

½ cup Maida

¼ tsp Salt

¼ tsp saunf (crushed)

½ cup milk

For Filling:

1tsp oil

½ tsp cumin seeds (jeera)

¼ tsp onion seeds (kalonji)

¼ tsp aniseeds (saunf)

1 green chilli (chopped)

½ onion cut into half rings

¼ tsp turmeric (haldi)

¼ tsp amchoor

2 tbsp coriander (chopped)

1 tbsp pudhina (chopped)

1 cup cabbage – shredded

½ cup capsicum – chopped

½ cup carrot – grated

1 tsp tomato ketchup

½ tomatoes – cut in 1” long fingers

½ tsp salt

¼ tsp pepper powder

¼ tsp garam masala

¼ tsp red chilli powder

½ tsp chaat masala

To Spread:

3 tbsp Mayonnaise

3Tbsp Pasta & Pizza Sauce

 

METHOD:

1. For making the wraps, mix the flour and maida, add salt, saunf powder and knead it with milk. If required use water. Cover it with cling film or moist cloth and keep aside for 20 minutes.
2. For the filling, heat oil in pan, add cumin seeds, onion seeds and aniseeds (saunf). Wait till they turn golden. Add green chillies and onion and sauté it for 2-3 minutes to make the onions transparent. Add cabbage, capsicums and carrot. Saute for 3 minutes.
3. Add turmeric powder and amchoor. Stir on low heat for a minute and add coriander and pudhina. Mix for 2 minutes.
4. Add tomato ketchup to it together with salt, pepper powder, garam masala and red chilli powder. Cook for 2 minutes and add chat masala. Lastly add the tomato fingers and remove from fire after mixing lightly.
5. Make thin chapattis of all the wraps. Don’t overcook them and keep them soft.
6. To arrange, take one wrap, spread some mayonnaise and then some pizza & pasta sauce. Put the filling in the centre. Fold the right and the left side over the filling and holding the sides, fold over to get a wrap.
7. Now in a non stick pan, take some oil and sauté the wraps by covering with a lid for 3-4 minutes. Serve hot with ketchup or yogurt.

Happy Cooking!