- For the tofu wash:
- 1/4 cup silken tofu
- 1 tsp vegetable oil
For the wrap:
- 2 cups all-purpose flour
- 1 tbsp canola oil
- 1 tsp salt
For the filling:
- 1 large bell pepper, cut into thin long stripes
- 2 small carrots, cut into long stripes
- 1 large potato, cut into stripes
- 1 tsp garam masala
- 2 tsp chaat masala
- 1/2 tsp red chilli powder
- 1/2 tsp or more of ground black pepper1 tbsp canola oil
- 2 tbsp chopped coriander leaves
For the tamarind chutney:
- 2 tbsp tamarind extract
- 1/2 cup water1/2 tsp finely powdered fennel seeds
- 1/2 tsp finely ground cumin seeds
- 1/2 tsp finely ground coriander seeds
- Salt to taste
- 2-4 tbsp grated jaggery
Making of Tamarind Chutney:
Place all the ingredients in a small skillet and, over medium heat, bring to a boil. Lower the heat and let the sauce simmer for another 8-10 minutes or until the sauce has thickened. Taste and add more jaggery or salt if needed.
Turn off the heat before the sauce is too thick– it will thicken more on standing.
Making of Wrap:
Mix the flour, oil and salt by hand until its have a grainy texture.
Now, adding a little water at a time, knead the flour until to have a firm dough. Cover and set aside.
Making of Filling:
Heat the canola oil in a skillet.
Add the onions and potatoes and cook, stirring, until the potatoes start to turn golden-brown.
Add the remaining veggies and stir-fry for a few minutes until they are tender enough but still have a good bite.
Add the powdered spices, stir together to mix well, add salt, and turn off the heat. Stir in the coriander leaves. Set aside.
To make the tofu wash, beat together the silken tofu with the vegetable oil. Set aside.
To make the wrap, take a ball of the dough around 1-inch in diameter. Using some flour, roll it into a circle about 7-8 inches in diameter.
Transfer the circle to a hot cast-iron or non-stick griddle brushed lightly with oil.When bubbles begin to appear on the wrap, flip it over. Brush the top with the tofu wash- for a thin layer and to spread as evenly as possible without lumping in places.
Now flip over the wrap again and brush the other side similarly with the tofu wash. Wait until the underside of the wrap is nice and golden brown and comes off easily with a spatula before flip it one last time.
Spread a little tamarind chutney in the center of the wrap. Now place some of the vegetables in the center. Then, working carefully and using the spatula, fold the edges of the wrap over the filling. Press down on the top of the wrap with the spatula for a minute to ensure it stays in place.
Remove from the griddle and eat hot.