Crispy Chickpea Flour Chilla Wraps With Tangy Mint Chutney Recipe

About this recipe

Crispy Chickpea Flour Chilla Wraps with Tangy Mint Chutney are a perfect blend of nutrition and flavor, ideal for a quick and satisfying vegetarian lunch. Crafted with chickpea flour, fresh coriander, and a medley of steamed vegetables, these wraps are packed with 29g of protein per serving. The crispy texture of the chilla complements the refreshing mint chutney, creating a dish that is both hearty and light. Ready in just 35 minutes, this recipe is perfect for busy professionals seeking a delicious and energizing midday meal. The mint chutney not only enhances the taste but also brings a touch of coolness, making it an excellent choice for warm afternoons or post-workout refueling.

Ingredients

• 1 pack (1 kg) Bikano Bhujia Spicy & Crispy Namkeen | Made With Husked Dew Moth Bean Flour & Chickpea Flour
• 1 Bunch Mint Leaves (Pudina)
• 270 g Adf Soul Mint Chutney In Olive Oil
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• - Cumin Seed
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 200 ml Mustard Oil
• - Frozen Mixed Vegetables
• 110 g Unpeeled Garlic Cloves
• 250 ml Keya Lemon Juice

Instructions

1. 1. In a bowl, mix chickpea flour, rice flour, cumin powder, turmeric, red chili powder, and salt.
2. 2. Gradually add water to the dry mix, stirring to create a smooth batter without lumps.
3. 3. Finely chop coriander leaves and green chilies, then mix them into the batter.
4. 4. Heat a non-stick pan and lightly grease it with oil to prevent sticking.
5. 5. Pour a ladle of batter onto the pan and spread it evenly into a thin circle.
6. 6. Cook on medium heat until the edges turn golden and crispy; flip and cook the other side.
7. 7. Repeat the process for the remaining batter to create more chillas.
8. 8. Steam the frozen mixed vegetables until tender and set aside to cool slightly.
9. 9. Blend mint leaves, garlic, lemon juice, and a pinch of salt into a smooth chutney using a mortar and pestle or small blender.
10. 10. Lay a chilla flat and spread a spoonful of mint chutney over it.
11. 11. Add a portion of steamed mixed vegetables to the center and roll the chilla into a wrap.
12. 12. Serve the wraps warm with extra chutney on the side for dipping.