Monday, 10 August 2009

Rajma Spinach Wraps

This recipe has been adapted from Tarla Dalal's 'Cooking & More'. A wholesome meal that is rich in Vitamin A, Vitamin E, Folic Acid, Iron, Calcium, Fibre and proteins.


Whole wheat Tortillas / Home made rotis / chapattis
Rajma (Kidney Beans) - soaked and cooked till tender
Chopped Spinach
2 tsp oil
Jeera / Cumin Seeds
Ginger Garlic paste
Red Chilly Powder
Coriander Powder
Cumin Power (optional)
Garam Masala
Amchur Powder (Raw Mango powder) / Rajma Masala
Salt to taste
Green chutney (optional)

Soak the Rajma (Kidney beans) overnight. In the morning, put them in a cooker / vessel to boil. Till the Rajma gets cooked, do the chopping of vegetables.
Heat oil in a pan. Add cumin seeds, ginger garlic paste, onions and saute for some time.
Now, add the tomatoes. Once the tomatoes are cooked, sprinkle all the spices.
Put in the rajma and spinach leaves.
After everything has blended well, remove from heat.
Heat a tava / wok and roast the Tortilla or Roti on both sides. If using green chutney, apply it in the centre of the roti. Put in the Rajma Spinach filling and some raw onions.
Roll the roti to make a wrap. You can bind the wrap with a cocktail stick or simply fold with a tissue paper.
Enjoy the Indian style Burrito hot!!!
This entry goes to My Legume Love Affair started by Susan of The Well-Seasoned Cook.

1 comment:

Susan said...

What a delicious roll-up of a meal! Thanks, Mansi, for your great MLLA recipe!