Tandoori Fish Wraps With Whole Wheat Flatbreads And Mint-Cucumber Raita Recipe

About this recipe

A flavorful, protein-packed meal featuring succulent tandoori-marinated fish wrapped in homemade whole wheat flatbreads, complemented by a refreshing mint-cucumber raita. Perfect for a satiating dinner.

Ingredients

• - Lemon Juice
• 500 ml Water
• 25G Fisherman'S Friend Sugar Free Mouth Freshener - Lemon (25g)
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 50 g Cumin Powder
• 100g Garam Masala
• 50 g Amchur (Dry Mango Powder)
• 200 ml Mustard Oil
• 500 Gms Buckwheat Flour
• 10G Salt
• 500 g Ghee
• 500g Cucumber
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 200 g Black Salt
• 250g Green Chilli
• - Onion
• 250g Coriander

Instructions

1. Step 1: Prepare the tandoori marinade by mixing curd, ginger-garlic paste, Kashmiri chili powder, turmeric, coriander powder, cumin powder, garam masala, amchur, lemon juice, mustard oil, and salt. Coat the fish strips in the marinade and let them rest for 20 minutes.
2. Step 2: While the fish marinates, prepare the flatbread dough by mixing whole wheat flour, salt, and enough warm water to form a soft, pliable dough. Knead for 5 minutes and let it rest for 15 minutes.
3. Step 3: Heat a grill pan or tawa on medium heat. Lightly grease it with ghee. Cook the marinated fish strips for 3-4 minutes per side until charred and cooked through. Set aside.
4. Step 4: Divide the dough into 4 portions. Roll each into a thin, round flatbread. Heat a tawa on medium-high and cook each flatbread for 1-2 minutes per side until golden spots appear. Brush with ghee and keep warm.
5. Step 5: Mix grated cucumber, chopped mint, black salt, green chilies, and a pinch of salt with 100g curd to prepare the raita.
6. Step 6: Assemble the wraps by placing cooked fish strips, sliced onions, and coriander leaves in each flatbread. Roll tightly and serve with mint-cucumber raita on the side.