Name: Chick Pea Wraps recipe by Rita Arora at BetterButter
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

Pressure cook the soaked chick peas on low flame for 1 hour and keep aside
Powder the cloves, cardamom and cinnamon and set aside.
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.
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.
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.
To assemble the wraps:
Place a roti on a clean dry surface and Spread about one tea tsp of coriander mint chutney on the roti.
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.

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