Tandoori Soy Chunk Wraps With Mint Chutney Recipe

Indian cuisine · 262 calories

Tandoori Soy Chunk Wraps with Mint Chutney recipe

About this recipe

These Tandoori Soy Chunk Wraps with Mint Chutney are a vibrant and satisfying dinner option, blending smoky flavors with refreshing minty zest. Soy chunks, marinated in a tandoori spice mix, are stir-fried to crispy perfection and wrapped in homemade rice flour flatbreads. The mint chutney adds a cooling and tangy contrast, making each bite a burst of flavor. Perfect for a busy evening, this dish combines plant-based protein, energy-boosting carbs, and fresh herbs for a balanced and nutritious meal. Whether you're maintaining your health goals or simply craving comfort food, this Indian-inspired recipe is an excellent choice for a quick yet wholesome dinner.

Ingredients

  • 1 Bunch Mint Leaves (Pudina)
  • 270 g Adf Soul Mint Chutney In Olive Oil
  • 200 g Nutrela Soya (Chunks)
  • 100g Greek Yogurt
  • 250 ml Keya Lemon Juice
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • 20 g Turmeric Powder
  • - Rock Salt
  • 1 pack (500 g) Bhagyalakshmi Rice Flour
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • medium Chilli Green Long
  • - Ginger Powder
  • 750 g Priya Sunflower Oil

Instructions

  1. 1. Soak soy chunks in hot water for 15 minutes, then drain and squeeze out excess water.
  2. 2. In a bowl, mix plant-based yogurt, lemon juice, Dal Makhani spice mix, turmeric, and rock salt to form a marinade.
  3. 3. Coat the soy chunks with the marinade and let them sit for 20 minutes for flavors to infuse.
  4. 4. Meanwhile, prepare flatbread dough by mixing rice flour, water, and a pinch of salt into a smooth dough.
  5. 5. Divide the dough into small balls and roll them into thin flatbreads using a rolling pin.
  6. 6. Heat a skillet and cook the flatbreads on medium heat until lightly browned and cooked through on both sides.
  7. 7. Blend mint leaves, coriander, green chili, ginger powder, lemon juice, and water into a smooth chutney.
  8. 8. Heat oil in a pan and stir-fry the marinated soy chunks until they are golden and slightly crispy.
  9. 9. Assemble the wraps by placing the cooked soy chunks onto the flatbreads.
  10. 10. Drizzle the mint chutney over the soy chunks and roll the flatbread tightly into wraps.
  11. 11. Serve immediately while warm, with extra chutney on the side for dipping.