Chick Pea Wraps | How to make Chick Pea Wraps

By Rita Arora  |  25th Nov 2016  |  
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  • Chick Pea Wraps, How to make Chick Pea Wraps
Chick Pea Wrapsby Rita Arora
  • Prep Time

    20

    mins
  • Cook Time

    75

    mins
  • Serves

    4

    People

48

0

About Chick Pea Wraps Recipe

Each mouthful of this wrap feels so complete, and is so satiating!

Chick Pea Wraps, a deliciously finger licking recipe to treat your family and friends. This recipe of Chick Pea Wraps by Rita Arora will definitely help you in its preparation. The Chick Pea Wraps can be prepared within 20 minutes. The time taken for cooking Chick Pea Wraps is 75 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Chick Pea Wraps step by step. The detailed explanation makes Chick Pea Wraps so simple and easy that even beginners can try it out. The recipe for Chick Pea Wraps can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chick Pea Wraps from BetterButter.

Chick Pea Wraps

Ingredients to make Chick Pea Wraps

  • Black chick peas- 1 cup, soaked over night
  • onion- 1 large, blanched and pureed
  • tomatoes- 2 large, blanched and pureed
  • hing- a pinch
  • cumin Seeds- 1 tsp
  • turmeric powder- 1/4tsp
  • coriander seed powder- 1 tsp
  • cumin powder- 1/2 tsp
  • red chilli powder- 1/2tsp
  • Kasuri methi- 1/2tsp
  • clove- 1
  • cinnamon- 1" piece
  • Cardamon- 2
  • Green chili- 1, slit
  • Garam masala- 1/2 tsp
  • salt- to taste
  • oil- 2tbsp
  • coriander leaves- 1tbsp, chopped fine
  • Roti, paratha or tortillas 4-6
  • Additional ingredients:
  • onion- 1small, sliced
  • tomato- 1 small, deseeded and sliced
  • cabbage- 1/2 cup sliced
  • coriander mint chutney 1/4 cup

How to make Chick Pea Wraps

  1. Pressure cook the soaked chick peas on low flame for 1 hour and keep aside
  2. Powder the cloves, cardamom and cinnamon and set aside.
  3. Heat oil in a wok and add the cumin seeds, once they sputter add the hing and the ground spice mix and fry for a few seconds.
  4. Add the Pureed onion and fry for 2minAdd the slit green chilli and stir in the tomato puree and fry for 2minAdd the turmeric powder, red chilli powder, Cumin seed powder, coriander seed powder, salt, Kasuri methi and fry for 3-4min.
  5. Add the Cooked chick peas along with the water and the garam masala and allow the mixture to simmer for 8-10min, till the liquid dries up. Keep aside.
  6. To assemble the wraps:
  7. Place a roti on a clean dry surface and Spread about one tea tsp of coriander mint chutney on the roti.
  8. Place about two table spoons of the chick pea curry in a row in the center of the roti.Sprinkle the onion and tomato slices on the curry and finally sprinkle some coriander leaves and roll tightly, and serve immediately.

My Tip:

Place the chickpea wrap in sandwich maker or in grill pan to make crispy.

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