Mediterranean besan wrap

Make it

1 wrap

Ingredients

• ¼ cup besan (chickpea flour)
• An additional 1 tbsp besan mixed with 2 tbsp water, as listed on the supplied card
• 1 tbsp finely chopped onion
• 1 tbsp chopped capsicum
• 1 tbsp chopped spinach
• 1 green chilli, chopped
• ¼ tsp ajwain (carom seeds)
• ¼ tsp turmeric
• Salt and water as needed
• ½ tsp olive oil for cooking
• Filling: 2 tbsp hung curd, 40 g crumbled paneer, 2 tbsp chopped cucumber and 2 tbsp chopped tomato
• 1 tbsp chopped onion, mint leaves, lemon juice and black pepper to taste
• A few chopped olives (optional)

How to make it

1. Combine the besan and extra besan-water mixture with onion, capsicum, spinach, chilli, ajwain, turmeric and salt. Add water gradually to make a smooth, spreadable batter.
2. Heat a non-stick tawa, brush lightly with oil and spread the batter into a thin chilla. Cook over medium heat until golden on both sides.
3. Mix the filling ingredients in a bowl.
4. Spread the filling on the cooked chilla, fold in the sides and roll into a wrap.
5. Serve warm with curd or hummus.