Thursday, 31 January 2013

Tortilla-ish roti wrap

Strangely, this is my third post about cooking, though I am particular not to make it a cookery blog. Whatever. This particular stuff is a clear winner in the eyes of my husband, and I have made it countless times. It makes it blog-worthy because it's a cinch to whip up.
Ingredients (Makes 4)

Wheat flour - One cup (Seriously, that will do)
Water - 1/4 cup (approximate)
Oil - One teaspoon
Onion - Half of a large one; finely chopped
Tomatoes - One small; finely chopped
Avocado - Half; diced
Walnuts - toast on a griddle or oven for eight minutes, chop finely
Strawberries - Three; chopped
Lemon - Half
Cilantro - a handful; chopped
Chaat Masala (Optional. Makes it Indian)
Pepper and Salt to taste


Warm the water, first step. Then by gradually sprinkling it over wheat flour, knead it nice and hard, until the dough becomes pliable and non-sticky. Dab Olive oil over it, ball it up and keep it covered for 15 minutes, minimum.
Divide them into golf-sized balls, roll them out into 1/8 inch chapathis and cook them on a tawa/pan. When a chapathi is ready, take a pinch of everything - onion, tomatoes, avocado, strawberries, cilantro, and place them in the center. Squeeze a little of lemon over it, sprinkle salt and pepper, chaat masala and wrap it, closing both ends.
An interesting way to make sure the wrap stays together is to make a paste of wheat flour with water, and apply over the edges and glue them over. Keep the tawa on high flame, and place the chapathis with the glued side facing down, and cook it for a few seconds, until the edges stick together.

This is how it looks once done

Pluses: It's healthy, salady and easy
Minuses: It's too yumm you tend to overindulge.

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