Stuffed Chapati Wrap
Team: Zeman's Zing Zangs
Host School: Twin Valley Middle High School
Age Group: High School
Ingredients
Wraps:
2 T oil
1 T Punch Phoron spice mix (or whole cumin, mustard fennel seed and salt)
1 cup boiled mashed potatoes
1/2 cup boiled mashed butternut squash
1/2 cup boiled mashed parsnip
1/2 T each ginger and garlic paste
1/2 T red chile powder to taste
1 T Dhaniya Jeera (coriander cumin powder)
3 T shredded coconut
1 T sesame seeds
2 T chickpea flour
pinch of turmeric
salt to taste
1/2 T garam masala
1/2 T chat masala
1/4 cup each red, yellow and green italian pepper, lightly sauteed
3 big tomatoes (canned crushed or puree can be used)
1 big onion - chopped fine
1/2 T each ginger and garlic paste
1/4 cup golden raisins
1/2 T cumin seed
pinch turmeric
1 t red chili powder
2 T oil
salt to taste
1 t garam masala
1 t chat masala
1/8 cup heavy cream
1/8 cup yogurt
water as needed
cilantro leaves
Preparation Instructions
Peppers
In oil heat 1 T Punch Phoron spice mix LOW HEAT
measure in small bowl pinch of turmeric,1/2 T ginger paste, 1/2 T garlic paste, 1/2 T red
chili powder, 1/2 T ground cumin, 1/2 T ground coriander
In small bowl measure 3 T coconut and 1 T sesame seed
add pinch of salt & 2 T chick pea flour & water as needed
add boiled mashed potato, squash & parsnip mix
Cover and remove from heat
Gravy:
Chop 1 large onion, diced
Mix in small bowl 1/2 T cumin seeds, pinch of turmeric, 1/2 T ginger paste, 1/2 T garlic
paste
2 T oil in pan. add above seasonings
Add onion and cook until onion golden brown
Add pinch of salt
add 1/4 cup raisins & 1/2 large can of tomato puree & water
add 1 t each garam masala, chat masala and red chili powder
add 1/8 cup cream and 1/8 cup yogurt
add water to adjust consistency and hit with mixing wand
Spread potato (etc) mix on chapati. Top with gravy. Roll.
To Serve