Smoky Tandoori Soy Chunk Wrap Recipe

About this recipe

A delicious wrap filled with smoky tandoori-spiced soy chunks, fresh vegetables, and tangy mint chutney, perfect for a satisfying and wholesome dinner.

Ingredients

• 1 Bunch Mint Leaves
• 100 g Coriander Leaves
• 80 g Soya Chunks
• 1 kg Rice
• 400 g Curd
• 250 ml Lemon Juice Concentrate
• 500 g Onion
• - Tomato Ketchup
• 250 g Cucumber
• 110 g Unpeeled Garlic Cloves
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 200 g Black Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 kg Water Chestnuts
• 500 g Refined Flour

Instructions

1. 1. Soak the soy chunks in hot water for 10 minutes, then drain and squeeze out excess water.
2. 2. In a bowl, mix hung curd with red chili powder, turmeric, cumin powder, garlic paste, lemon juice, and black salt to make a tandoori marinade.
3. 3. Coat the soy chunks evenly in the marinade and let them rest for 15 minutes to absorb the flavors.
4. 4. Heat vegetable oil in a pan and cook the marinated soy chunks on medium heat until golden and slightly charred.
5. 5. Blend mint leaves, coriander leaves, garlic, lemon juice, and a pinch of salt into a smooth chutney using a little water if needed.
6. 6. Thinly slice the onion, tomato, and cucumber, and set them aside for the wrap filling.
7. 7. Lightly warm the rice flour tortillas on a flat pan to make them pliable and soft.
8. 8. Spread a layer of mint chutney on the tortilla, followed by the cooked soy chunks and fresh vegetable slices.
9. 9. Roll the tortilla tightly into a wrap, ensuring the filling is evenly distributed.
10. 10. Cut the wrap into halves and serve immediately for a warm, flavorful dinner.