Smoky Mushroom And Lentil Tikka Wrap Recipe

About this recipe

Savor the smoky, spiced flavors of tender mushrooms and lentils wrapped in soft millet flour flatbreads, complemented by a tangy mint chutney.

Ingredients

• 28 ml Vanilla Essence
• 100 g Pasteurised Butter
• - CADBURY DAIRY MILK CHOCOLATE
• 50 g Cocoa Powder
• - Corn Starch Powder
• 500G Madhur Sugar
• 1 pack Mushrooms Button
• 250g Green Chilli
• 1 pack (500 g) Daily Good Bajra/Pearl Millet Flour
• 500 g Onion
• - Tomato Ketchup
• 300 g Ginger Paste
• - Garlic Paste
• 50 g Cumin Powder
• - Coriander Powder
• - Red Chilli
• 45 g Garam Masala
• 1 Bunch Mint Leaves
• 250 ml Lemon Juice Concentrate
• - Coconut Oil
• 100 g Salt
• 1 kg Water Chestnuts

Instructions

1. 1. Wash and slice the mushrooms into bite-sized pieces.
2. 2. Heat coconut oil in a pan and sauté ginger and garlic paste for 1 minute.
3. 3. Add mushrooms, cumin powder, coriander powder, red chili powder, and garam masala, cooking until mushrooms are tender and coated.
4. 4. Mix the cooked lentils into the mushroom mixture and stir for 2 minutes.
5. 5. Combine millet flour with water and salt to form a pliable dough.
6. 6. Roll the dough into thin flatbreads and cook on a hot skillet until golden spots appear.
7. 7. Blend fresh mint leaves with lemon juice and a pinch of salt to prepare a quick chutney.
8. 8. Spread the mint chutney onto the flatbreads.
9. 9. Add the smoky mushroom and lentil mixture on top of the flatbread.
10. 10. Roll the flatbread tightly to form wraps and secure with toothpicks if needed.
11. 11. Serve the wraps warm and enjoy their smoky and tangy flavors.