Mint And Masoor Roll Recipe (Wrap)

Ingredients

• 3/4 cup whole masoor (whole red lentil)
• 3/4 cup finely chopped mint leaves (phudina) leaves
• 2 tsp ginger-green chilli paste
• 2 tbsp whole wheat bread crumbs
• 1/2 cup low fat paneer (cottage cheese)
• 2 tsp oil
• 1/4 cup finely chopped spring onions whites
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped coriander (dhania)
• salt (namak) to taste
• 1/4 cup low fat curds (dahi)
• 2 tbsp dill leaves (shepu / suva bhaji)
• 2 tbsp low fat milk (0.1% fat), (99% fat free)
• 2 pinches mustard (rai / sarson) powder
• salt (namak) to taste
• 4 roti
• 1 cup roughly torn lettuce
• 4 tbsp finely blanched carrot

Steps

1. Clean, wash and soak the masoor overnight.
2. Drain, add 2 cups of water and pressure cook for 2 to 3 whistles till the masoor is soft and slightly overcooked, but not mashed.
3. Allow the steam to escape before opening the lid.
4. Drain the masoor completely and coarsely mash it with a potato masher.
5. Add the mint leaves, ginger-green chilli paste and bread crumbs, mix well and keep aside.
6. Heat the oil in a non-stick pan, add the spring onion whites and sauté till they turn translucent.
7. Add the carrots, coriander, masoor mixture and salt and cook on a medium flame for 2 minutes, while stirring continuously.
8. Place a roti on a clean dry surface and spread 2 tbsp of the garlic tomato chutney evenly over it.
9. Arrange ¼ cup of lettuce and ¼th of the mint and masoor filling in a row in the centre of the roti.
10. Arrange 1 tbsp of carrots and spread ¼th of the yoghurt dill blend over it and roll it up tightly.
11. Repeat with the remaining ingredients to make 3 more rolls.
12. Wrap a tissue paper around each roll and serve immediately.