Here’s a yummy and satiating recipe for you. Filled with fibre-rich moong sprouts and methi these whole-wheat wraps are perfect for diabetics.
Ingredients
4 whole wheat chapatis, semi-cooked (150 mm. (6″) diameter each)
For the methi and moong sprouts stuffing:
- 1 cup finely chopped fenugreek leaves (methi)
- 1 cup boiled sprout moong (whole green gram)
- 1 tsp oil
- 2 tsp finely chopped green chillies
- 1/4 tsp turmeric powder (haldi)
- 1 tsp lemon juice
- Salt to taste
For the garlic onion spread:
- 1 tsp finely chopped garlic (lehsun)
- 2 tbsp finely chopped onions
- 1/2 cup hung low-fat curd (dahi)
- 1 tsp oil
- 1/2 tsp cumin seeds (jeera)
- 1/2 tsp chilli powder
- A pinch of asafoetida (hing)
- Salt to taste
Method
For the garlic onion spread:
- Heat the oil in a small broad non-stick pan and add the cumin seeds.
- When the cumin seeds crackle, add the garlic, onion and saute on a medium flame for 1 minute or till the onions turn light brown in colour.
- Combine the sauteed garlic and onions with the curd in a deep bowl.
- Add the chilli powder, asafoetida, salt and mix well.
- Divide the spread into four equal portions and set aside.
For the methi and moong sprouts stuffing
- Heat the oil in a broad non-stick pan, add the green chillies and saute on a medium flame for 15 seconds.
- Add the fenugreek leaves and saute on a medium flame for 1 minute.
- Add the sprouted moong, turmeric powder and salt, mix well and cook on a medium flame for 1 minute.
- Add the lemon juice and mix well.
- Divide the stuffing into 4 equal portions and keep aside.
How to proceed
- Heat a non-stick tava (griddle) and lightly cook each chapati on it on both the sides.
- Place the chapati on a clean, dry surface and spread one portion of the methi and moong sprouts stuffing on the centre of the chapati.
- Spread 1 portion of the garlic onion spread evenly over it and roll it up tightly.
- Repeat steps 1 to 3 to make 3 more wraps.
Serve immediately.
Image source: Getty Images
Video source: Tarla Dalal/YouTube
Published: May 17, 2016 4:35 pm
