Thursday, January 03, 2013

Spinach Wrap

Spinach wraps are delicious appetizers having carrot mixture and sesame seeds sauce wrapped in spinach roti. It is very healthy and nutritious meal full of iron and proteins. The procedure of making spinach wraps is divided into three steps. First the spinach wrap or rotis will be made then carrot filling and then tahini which is sesame seeds sauce. Lastly, these three will be incorporated to finalize the dish.

Spinach roti:

  • One cup of gehun ka aata (whole wheat flour)
  • One teaspoon salt
  • One tablespoon oil
  • One cup spinach (boiled and mashed)
  • Water for kneading
Preparation Process:
Mix all the ingredients together and then knead them to make semi soft dough. Make four medium sized balls, roll them and then cook it over hot wok until both sides turn golden brown.


  • Three fourth cup of sesame seeds
  • Quarter cup chana daal
  • Salt as per taste
  • One teaspoon of cumin seeds powder
  • One teaspoon red chili powder
  • One teaspoon oil
  • One teaspoon grounded garlic
  • One tablespoon vinegar
  • Four tablespoon yogurt
Preparation Process:
In hot oil, fry sesame seeds and chana daal. Then grind them both to make fine powder. Mix this grinded powder with other spices. Tahini is ready.


  • One and a half cups carrot (thinly cubed)
  • One big sized chopped onion
  • Half cup finely sliced cabbage
  • One big sized boiled and cubed potato
  • Salt as per taste
  • One teaspoon red chili powder
  • Half teaspoon cumin seeds
  • Half teaspoon grounded coriander
  • Four tablespoon oil
  • Green chilies
  • Fresh coriander
Preparation Process:
Heat the oil and fry cumin seeds. Then fry onions till they become transparent. Then fry all the vegetables till they become tender. Add spices with half cup of water and cook till water absorbs. Finally, add coriander and green chilies.

For incorporation:
Chili garlic sauce

Preparation Process:
Take a roti. Spread filling, tahini and chili garlic sauce over it and then roll the roti to make the spinach wraps.

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