Kichererbsen-Tikka-Wrap

Zutaten

• For Marination
• 1/2 cup hung curd
• 2 tablespoons roasted gram flour (besan)
• 1 tablespoon mustard oil (or any other oil)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder, or to taste
• 1 teaspoon cumin (jeera) powder
• 1 teaspooon dried mango (amchur) powder
• 1 teaspoon chaat masala
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground black pepper
• 1 tablespoon crushed kasuri methi
• 1 tablespoon lemon juice
• 3 cups boiled or canned chickpeas
• Salt, to taste
• For Cooking Chickpea
• 2 tablespoon oil
• For Flatbread
• 2 cups chapati dough
• Dry flour, for dusting
• Oil or ghee, for cooking
• For Green Herby Spread
• 1 cup Greek or plain yogurt
• 1/4 cup mint-cilantro chutney
• For Serving
• 6 parathas/chapatis/tortillas
• Green herby spread
• Lettuce leaves
• Carrot juliennes
• Purple or green cabbage
• Pickled onion rings
• Mayonnaise (optional)
• Tomato ketchup (optional)
• NOTE: Some ingredients can be replaced with their vegan counterparts.

Zubereitung

1. 1

   --- Prepare the Marinade ---

2. 2

   In a bowl, whisk hung curd, gram flour, mustard oil, kasuri methi, oil, and all powdered spices. Add boiled chickpeas and turmeric powder, and coat well. Then add ginger-garlic paste and more salt if needed. Mix until well combined. Cover with plastic wrap, and chill for a minimum of 30 minutes to 1 hour.

3. 3

   NOTE: Watch the recipe video to learn how to perform these cooking steps.

4. 4

   --- Make the Herby Spread ---

5. 5

   In a mixing bowl, add yogurt and mint-cilantro chutney. Mix until smooth, then store in the refrigerator until ready to use.

6. 6

   NOTE: Watch the recipe video to learn how to perform these cooking steps.

7. 7

   --- Prepare the Flatbreads ---

8. 8

   Place a dough ball on the working surface. Dust with dry flour, and roll into a 7–8 inch diameter disc. Spread some oil, and sprinkle with dry flour. Start rolling the flatbread from one side into a log. Roll it like a cinnamon roll.

9. 9

   Dust the dough ball with dry flour again and roll it out into a flatbread of the desired size. Heat a tawa or griddle on medium heat. Once hot, place the flatbread on it. Cook on one side for 1–2 minutes until bubbles form. Flip, drizzle with oil, and spread it evenly. Cook both sides until golden spots appear. Remove from the pan and set aside. Repeat with the remaining dough.

10. 10

    NOTE: Watch the recipe video to learn how to perform these cooking steps.

11. 11

    --- Cook the Chickpeas ---

12. 12

    Heat 2 tablespoon oil in a pan. Add marinated chickpeas and cook on medium-high heat until slightly crisp and charred. Remove from heat.

13. 13

    NOTE: Watch the recipe video to learn how to perform these cooking steps.

14. 14

    --- Assemble the Wraps ---

15. 15

    Place a warm paratha/tortilla/flatbread on a wooden board or plate. Spread green herby yogurt. Add lettuce, carrots, and cabbage.

16. 16

    Spoon in cooked chickpea tikka and top with pickled onions. Drizzle mayonnaise and ketchup if desired. Roll into a wrap and serve immediately.

17. 17

    NOTE: Watch the recipe video to learn how to perform these cooking steps.

18. 18

    --- ENJOY THIS RECIPE ---

19. 19

    ENJOY THIS RECIPE.