Rajma Roti Wrap / Red Kidney Beans Roti Wrap

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I love roti rolls / wraps as they are fun to have at times when bored of eating rotis with a curry. What better way to add nutrition to the already nutritious whole wheat rotis? yes..it is adding legumes and here I have used red kidney beans. They are a good source of cholesterol lowering fiber, protein, iron and Vitamin K. These rolls are best enjoyed when served hot. So go ahead and give it a try.

Rajma Roti Wrap / Kidney Beans Roti Wrap Recipe

 

Ingredients

• 4 whole wheat rotis / chapatis
• 1.5 cups rajma / red kidney beans
• 1 onion, large
• 3 tomatoes
• 1 tsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala powder
• 1/2 tsp amchur powder
• 1 tsp cumin seeds
• A few coriander leaves
• Salt to taste

Method

For the rajma filling

• Soak rajma overnight and the next day, pressure cook it till it turns soft
• Heat oil in a pan. Add cumin seeds and when they change color, add chopped onions and ginger-garlic paste
• Sauté till the onions turn brown
• Now add chopped tomatoes and fry for a couple of minutes
• Add salt, turmeric powder, red chilli powder, cumin powder and coriander powder
• Fry till the tomatoes get mashed and the raw smell goes
• Then add the cooked rajma and cook for 3-4 minutes
• Finally sprinkle amchur powder and garam masala powder and add the chopped coriander leaves, mix well and turn off the heat

For assembling the wrap

• Just before serving, heat a roti on a gridle / tava for a few seconds
• Remove from gridle. Place a little of the filling in the middle of the roti and roll the roti tightly to form the wrap
• Serve hot with a tissue or butter paper wrapped on the lower portion of the roti

 

 Sending this to the event My Legume Love Affair #53 hosted this month by Simona at Briciole, originally hosted by Susan at Well-Seasoned Cook

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