A Quick and Healthy Recipe
Today, this write up is all about a quick and healthy recipe for your taste buds: “Pink Chicken Wraps and Dal Tikkis”( A combo recipe of Beetroot Grilled Chapatti Wraps stuffed with chicken potato mash, served with moong-masoor tikkis baked and stir fried)
This combo recipe is a healthy and quick one which can be a part of lunch or dinner as starter or can be served as a snacks or tiffin item. I used our Assamese traditional pitika (Mashed items) and Roti(chapatti) in a continental sandwich style and a twist in masalas. Similarly I twisted our traditional maahor bora(tikkis) into a continental style dish. As you see the step by step recipe below, you will know that it is quiet easy to make and with the ingredients that I have used, it will turn out to be really yummy to eat and tempting to grab a bite as soon as it is ready. So here we go!
Preparation time — 5–8 mins
Cooking time — 15- 20 mins
Layout — 2 mins
Ingredients for the wraps:
1 cup wheat flour for the chapattis
Juice of half a beat root to mix with chapatti dough
For Stuffing:
200gms of chicken boiled
Ginger — chopped 3 small pieces
Garlic — 5 cloves
2 small potatoes boiled
1 Onion sliced
1 tomato sliced
Pepper powder one teaspoon
Oregano one teaspoon
Salt — according to taste
Chat masala — 1 teaspoon
Grated cheese (optional)
Garlic Butter — according to taste
Ingredients for the tikkis
2 tablespoon moong dal with 1 tablespoon masoor dal soaked in water for ½ hour
1 onion chopped
Little ginger garlic paste (optional)
1 tomato chopped
Dhania chopped
Salt — according to taste
Pepper powder — 1 teaspoon
Cumin Powder — 1 teaspoon
Coriander powder — 1 teaspoon
Hing — 1 pinch
Oregano — 1 teaspoon
Sugar — ½ teaspoon
Cooking oil — 1- 2 tablespoon
Steps to make the beetroot chapatti wraps filled with chicken potato mash:
· Firstly boil the chicken pieces for 2 whistles in pressure cooker with the ginger and garlic pieces and little salt.
· While the chicken is getting boiled, make the dough for chapatti with the beetroot juice, little salt and oil. Then make 3 chapattis in a normal way without oil (phulka style) and keep aside.
· Once the chicken is boiled, cut it into small pieces and mash with potatoes and chopped onion. Add pepper powder, oregano, salt and chat masala while you mash.
· Keep the grill sandwich maker on pre heat.
· Now spread garlic flavored butter onto the chapatti one side nicely. Place the mashed mixture on one half of the chapatti. Put tomato slices, sprinkle little salt, pepper and oregano. Then put grated cheese. Now wrap the chapatti. Put little butter on top on the wrap and little on the bottom of grilled sandwich maker where we will place the wrap. And then let it cook till little brown and crisp for 2- 3 min.
· Similarly, make the other wraps and cut them hot into triangle pieces, one wrap into 2 pieces and serve hot with tomato puree. I had used homemade puree, one can use tomato sauce or mustard sauce as well.
Steps to make the baked and stir fried tikkis:
· Firstly soak the moong and masoor dal for half an hour. After that drain the water and grind in mixer grinder to a paste, need not be a very fine paste.
· Shift the paste into a bowl and add chopped tomatoes, onion, ginger garlic paste(optional), dhania leaves chopped, little hing, jeera powder, dhania powder, pepper powder, oregano, little sugar and salt according to taste. And mix well.
· Now grease a bowl with little oil, shift the mixture and cover. Steam the mixer in a pressure cooker for one or two whistles.
· Once the mixture is little cool to handle, cut into shapes using any shapes. And stir fry in a pan for a few minutes till golden brown on both sides. Remember it needs very little oil and is a healthy snack.
· Now arrange the tikkis in a serving plate and serve with home-made berry jam (tengamora jelly) or any other sweet tangy jam of your choice.
So our combo palate of wraps and tikkis are ready, fast and healthy :)
Recipe by:
