Palak & Moong Daal Wrap/Green Wraps
Chillas are very popular street food of India. Chillas are round crepes made with varieties of lentils and flours. This recipe makes great breakfast, delicious snack, perfect for quick meal and even perfect for lunch boxes. And adding palak to this recipe makes it healthier and even more colorful.
- 1 cup Moong Daal/Yellow split gram
- 1 inch Ginger
- 1-2 Green chilies
- 1 cup Palak/Spinach
- 1 pinch Hing/asafetida
- 1/8 Tsp. Red chili powder
- Salt to taste
- ½ cup Tbsp. Paneer/cottage cheese (crumbled)
- 2 Tbsp. Coriander (finely chopped)
- A pinch Black pepper powder (slit lengthwise)
- Salt to taste
- 1 cup Bell peppers, thinly sliced ((I used red, yellow, orange & green))
- ½ cup Onion, thinly sliced
- Chaat Masala (to taste)
- Mayonnaise (As per your taste)
- Cheese, grated (As per your taste)
- Hot sauce/Schezwan sauce (As per your taste)
- Oil (To make wraps.)
Wash & rinse split moong daal and soak with enough water covering them at least 2 hours
Rinse spinach under cold water, roughly chop ginger and green chilies.
After 2 hours discard the excess water from soaked moong daal. Grind the soaked daal, spinach ginger and green chili to thick smooth paste. Add a very little water if required.
To the paste add asafetida, chili powder and salt; whisk everything very well.
- Add water is required. The batter has to be nor too thick nor too thin it should be of medium consistency. Allow the mixture to rest for 15-20 mins.
In a mixing bowl add crumbled paneer, black pepper powder, salt and chopped coriander.
Give it a mix and set aside.
Thinly slice bell pepper and onion.
Season with chaat masala to taste. Add seasoning right before making wraps.
To make wraps first we need to make spinach-moong daal chillas. To make chillas, heat a nonstick pan on a medium low heat. Once hot, pour a scoop of batter in center and with help of spatula spread it into a round shape. Make chillas just like you make crepes.
Drizzle some oil towards the edges and fry until crisp and light golden brown. Flip upside down and cook for few seconds.
You can make chillas oil free or with very less oil. Taste equally good.
Now lay your chilla out on a cutting board. Make a cut from the middle of the chilla down to the edge. Imagine chilla divided into four quarters.
Now working from right side, spread mayonnaise on 1st, place veggies on the 2nd, paneer mix on the 3rd and grated cheese on the 4th quarter. Just like shown in picture.
Drizzle some hot sauce/Schezwan sauce, skip if making for kids.
Fold the wrap up, starting from the bottom right quarter. Folding it over top right, then top left and finally to the bottom left.
Place the wrap on a nonstick pan over medium heat. flip and cook from both side for 30-45 second till cheese melts or wrap gets warm.
- Enjoy this healthy green wrap as it is or with tomato ketchup or Mint Coriander Chutney. Place the wrap on cutting board, slice into half and serve immediately.
- Consistency: The consistency of batter should be not to thick nor too thin. If batter happens to be too thin add some rice flour or besan/gram flour to adjust the consistency.
- Kids Friendly: To make it kids friendly skip green chilies. Moong daal chillas are very good option for kid’s lunch-box menu and for snacks time.
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