A wholesome wrap made from ragi chilla batter using Tata Sampann flours and spices, filled with sautéed vegetables and a mint yogurt spread. Ragi adds extra nutrition and a unique flavor profile.
Ingredients: (Serves 4)
For the Chilla Batter:
- ½ cup Tata Sampann Besan (gram flour)
- ¼ cup Tata Sampann Moong Dal (soaked and ground)
- ¼ cup Tata Sampann Ragi Flour
- ¼tsp Tata Sampann Turmeric Powder
- ½ tsp Tata Sampann Red Chili Powder
- ½ tsp Tata Sampann Cumin Powder
- Salt to taste
- ½ cup water (adjust as needed)
For the Filling:
- 1 tbsp oil
- 1 cup spinach, chopped
- ½ cup carrots, grated
- ½ cup bell peppers, julienned
- ¼ cup onions, chopped
- Salt & pepper to taste
For Mint Yogurt Spread:
- ½ cup plain yogurt
- 2 tbsp fresh mint leaves, finely chopped
- Salt to taste
To Garnish:
- Tata Sampann Chaat Masala
- Fresh coriander leaves
Method:
- Prepare the Batter:
- In a mixing bowl, combine Tata Sampann besan, moong dal paste, ragi flour, turmeric powder, red chili powder, cumin powder, and salt.
- Gradually add water to form a smooth, pourable batter.
- Cook the Chillas:
- Heat a non-stick pan; lightly grease with oil.
- Pour a ladleful of batter and spread into a thin pancake.
- Cook on both sides until golden brown. Repeat for remaining batter.
- Prepare the Filling:
- Heat oil in a pan; sauté onions until translucent.
- Add spinach, carrots, bell peppers; cook for 2–3 minutes until just tender. Season with salt and pepper.
- Make Mint Yogurt Spread:
- Mix yogurt with mint leaves and salt.
- Assemble the Wraps:
- Place a chilla on a plate. Spread a layer of mint yogurt. Add sautéed vegetables in the center. Sprinkle Tata Sampann chaat masala and coriander.
- Roll tightly into a wrap.
- Serve:
- Slice wraps in half. Serve immediately with extra mint yogurt dip.
- Prepared By- Chef Deepak.
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