Want to sink your teeth into a yummy wrap that is gluten free? Here’s your chance!
I love veggie wraps. They are, I feel, a complete meal that can be eaten on the go. With our busy lifestyle, they are the best way way to eat something that’s tasty and nutritious even when we are short on time.
Sadly, with most wraps being made of gluten-filled grains like all-purpose flour (maida) or wheat flour (atta), I realised I would have to give them up when I decided to follow a gluten-free diet. But I didn’t want to give them up! So I came up with an alternative that I can savour guilt-free. Give it a go!
Veggie wrap (gluten-free) recipe
Ingredients:
For the wrap:
1 cup chickpea flour (besan)
1/4 tsp turmeric powder
1/4 tsp chilli powder
Salt to taste
Water
For the filling:
1 cup chickpeas (chana)
1 cup potatoes, boiled and mashed
2 tomatoes, sliced
2 onions, sliced
1 carrot, grated
1/2 tsp chaat masala
Salt to taste
Method:
Mix the besan, turmeric powder, chilli powder and salt. Mix in enough water to make a batter that is not too thick and not too thin – a consistency that resembles dosa batter.
Heat a dosa tawa. Spread the batter in a circle. Sprinkle oil around it and in the centre of the batter. As it begins to turn light brown, flip it and let the other side cook. Once it is done, transfer this besan ka cheela to a plate.
Take some mashed potatoes and spread it in a vertical strip down the centre of the besan ka cheela. Then layer boiled chickpeas on it. Add a layer of tomatoes, onions and capsicum on top of it. Sprinkle a generous amount of chaat masala on the filling. Add salt to taste.
Bring the two sides of the cheela together in the middle and let one side overlap the other.
Serve warm with tomato chutney.
“After a full belly, all is poetry.”
– Frank McCourt
The Vegetarians' Kitchen 