It’s funny how the day I decide to write my second ever blog post also happens to be the day Mrs. B has taken off (refer to my first ever blog post below). But just FYI, I do have a life beyond the cooks I employ…really.
So for the past few weeks I haven’t really been following my diet. (The last time I saw my nutritionist, I had lost almost 2 kilos in a week, so I’m almost entitled to this period of lax.) Today, however, on the eve of a longish weekend getaway (when I am doomed to indulge in local specialties) I decided to eat healthy. What came out of this sudden decision to salvage myself from a bout of extreme depression were these fantastic wraps—they were so delicious, I just had to take pictures and blog away.
Step 1: Making the chapatti/tortilla:
- 1 cup whole wheat flour
- 2 tbsp bran (optional; you could substitute with any other “healthy” flour like soy or gram as well)
- ½ tsp salt
- 1 tbsp vegetable oil
- 1 tsp chili powder
- 1 tsp bruised carom seeds
- ½ tsp powdered sugar
- Mix all the ingredients and add the required quantity of water to make a soft and pliable dough.
- Leave covered for 15-20 minutes.
- Roll out into thin chapattis/tortillas of about 6-7 inches in diameter, and bake on both sides on a skillet.
Alternatively, you could use any kind of ready tortilla/leftover chapatti/bhakri (rice, jowar, bajra, etc.) to reduce effort or increase healthiness quotient. I, for one, didn’t have leftovers or the patience.
Step 2: Preparing the assorted fillings
- Aubergine; diagonally sliced
- Red, green, and yellow bell peppers; sliced lengthways
- Carrots; cut slightly thicker than juliennes
- Onions; sliced
- Tomatoes; deseeded and cut into petals
- Paneer (cottage cheese); cut into thick-ish strips
- Celery stalks; diced
- Cabbage leaves; stems removed
- Olive oil
- Red chili powder
- Tandoori masala (optional)
- Heat a non-stick pan on high; add a little olive oil.
- Sprinkle the aubergine with some salt and chili powder and leave for a minute until they begin to sweat.
- Meanwhile, sauté the bell peppers with a pinch of salt. Don’t let them overcook; we still want that crunch. Remove.
- Now, cook the aubergine; you may have to cover them for a few seconds. Remove when browned.
- Next, throw in the carrots; again, don’t let them soften. Remove when only slightly wilted.
- By this time, the oil should be used up. Coat the pan with another drop or two and shock the paneer into the waiting pan. Sprinkle some aromatic tandoori masala or red chili powder and salt; remove when the edges begin to brown.
- Throw in the tomato petals as you turn off the heat. Remove when the skin begins to blister.
Step 3: Whipping up the low-fat cilantro mayonnaise
- 1 cup thick natural yoghurt (dahi)
- 3-4 cloves of garlic; finely chopped
- 5-6 sprigs of cilantro chopped
Combine the ingredients and whisk to mayonnaise consistency.
Step 4: Putting it all together
Lay out a chapatti/tortilla.
Place the crisp cabbage leaves down the center.
On these, arrange prepared fillings of choice.
Sprinkle the chopped celery stalks.
Spoon the cilantro yoghurt on the filling, wrap up, and indulge in guilt-free decadence.
*Optional filling suggestions: Leftover chicken tikka or lamb kebabs, soy nugget or aloo tikki, canned pineapple (trust me), stir-fried French beans, baked beans, steamed baby corn, mushrooms, zucchini, mozzarella…just about anything you can lay your hands on, really!
And now that the husband has called to say he won’t be home for dinner, I’m going to make my self another wrap and pat myself on the back.