Tangy Punjabi Aloo Tikka Wrap Recipe

Indian cuisine · 260 calories

Tangy Punjabi Aloo Tikka Wrap recipe

About this recipe

Tangy Punjabi Aloo Tikka Wrap is a wholesome and flavorful breakfast option that combines spicy marinated potato tikka with fresh vegetables and a tangy mint yogurt sauce, all wrapped in soft whole wheat rotis. This vegetarian recipe is perfectly balanced with moderate spices, making it ideal for a united family to enjoy together. The aloo tikka is roasted to perfection, offering a smoky flavor that pairs beautifully with the refreshing sauce and crunchy veggies. The dish is both satisfying and light, tailored for body maintenance with a calorie-conscious portion size, perfect for starting the day on a delicious note.

Ingredients

  • 1Kg Potato
  • 200G Adrak Lasun Paste (200g)
  • 200 ml Mustard Oil
  • 500 g Tomato - Hybrid
  • 500 g Onion
  • 200 g Dahi
  • 100 g Coriander Leaves
  • 250 g Cucumber
  • - Coriander Powder
  • 50g Everest Garam Masala
  • 100 g Jeera Powder
  • 250 ml Lemon Juice Concentrate
  • 1Bunch Pudina
  • 100 g Red Chili Powder
  • 100 g Salt
  • 20 g Turmeric Powder

Instructions

  1. 1. Boil the potatoes until tender, then peel and cut them into medium-sized cubes.
  2. 2. In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, cumin powder, coriander powder, turmeric powder, garam masala, lemon juice, and salt to make the marinade.
  3. 3. Add the boiled potato cubes to the marinade, mix well, and let them sit for 15-20 minutes.
  4. 4. Heat 2 tbsp oil in a non-stick pan over medium heat and roast the marinated potato cubes until golden and slightly crisp on all sides, about 8-10 minutes.
  5. 5. In a small bowl, mix mint chutney with yogurt to make the tangy mint yogurt sauce.
  6. 6. Warm the whole wheat rotis on a tawa or skillet for 1-2 minutes on each side until soft and pliable.
  7. 7. Assemble the wrap by spreading a layer of mint yogurt sauce on each roti, followed by a portion of roasted potato tikka, cucumber slices, tomato slices, and onion slices.
  8. 8. Sprinkle chopped coriander leaves over the filling, then roll the rotis tightly to form wraps.
  9. 9. Serve immediately, or wrap in foil for an on-the-go breakfast option.