Kala Channa Wrap

Ingredients

For Tikki

• Boiled kala chana – ½ cup
• Garlic – 3–4 cloves
• Green chilli – 2
• Ginger – ½ inch
• Onion – 1
• Capsicum - 1
• Paneer – 1 cup
• Boiled sweet potato (optional) – ⅓ cup
• Boiled and grated beetroot – ⅓ cup
• Red chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Cumin powder – 1 tsp
• Garam masala – ½ tsp
• Chaat masala – 1 tsp
• Salt – to taste
• Chopped green coriander – 2 tbsp
• Roasted besan or sattu powder – ⅓ cup

For Cooking

• Oil – as required
• Sesame seeds – as required

For Dip

• Coriander – ½ cup
• Paneer – ½ cup
• Garlic – 3–4 cloves
• Green chilli – 2
• Curd – ⅓ cup (or as required to adjust consistency)
• Salt – to taste

Procedure

• In a pan, shallow fry the tikkis on both sides with a little oil until lightly golden.
• Place a roti over the tikki and gently press so the tikki spreads evenly across the roti.
• Cook for about 1 minute on each side until the roti is heated and slightly crisp.
• Remove from the pan.

Serving

• Serve it as a wrap with the dip on the side, or spread the dip over the tikki and roll the roti to make a wrap