Prawn Wheat Roti Wrap With Mint-Coriander Yogurt Dip Recipe

About this recipe

A high-protein, flavorful prawn wrap that combines the essence of Tamil Nadu spiced prawns with the portability and charm of a Middle Eastern-style wrap, served with a refreshing mint-coriander yogurt dip.

Ingredients

• 500 g Prawns
• - Lemon Juice
• - Milky Mist Skyr Plain Yogurt
• 500 Gms Buckwheat Flour
• - Red Chilli
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 50 g Cumin Powder
• 100g Garam Masala
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 250g Coriander
• 250g Green Chilli
• 10G Salt
• - Onion
• 500g Cabbage
• - Butter

Instructions

1. Step 1: Marinate the prawns with red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, ginger-garlic paste, lemon juice, and salt for 15 minutes.
2. Step 2: Heat 1 tablespoon of oil in a pan and sauté the marinated prawns over medium heat until fully cooked, about 5-7 minutes. Set aside.
3. Step 3: In a large mixing bowl, combine the whole wheat flour with a pinch of salt. Gradually add water and knead into a soft dough. Rest the dough for 10 minutes.
4. Step 4: Divide the dough into four equal parts. Roll out each part into thin circles using a rolling pin.
5. Step 5: Heat a tawa or flat pan and cook each roti on both sides until golden brown, using a touch of butter for flavor. Set aside.
6. Step 6: In a small bowl, mix yogurt with finely chopped mint, coriander, green chilies, and a pinch of salt to make the yogurt dip.
7. Step 7: Assemble the wraps by placing sliced onion, shredded cabbage, sliced tomato, and cooked prawns in the center of each roti. Drizzle with the mint-coriander yogurt dip.
8. Step 8: Fold the rotis into wraps and serve warm with additional yogurt dip on the side.