Wholesome Chickpea And Spinach Masala Wraps Recipe

About this recipe

Wake up to the irresistible flavors of Wholesome Chickpea and Spinach Masala Wraps, crafted for a nourishing start to your day. This dish combines the earthy goodness of chickpeas and fresh spinach with aromatic Indian spices, all wrapped in soft oat flour flatbreads. The creamy coconut milk adds a touch of indulgence, making this breakfast as satisfying as it is nutritious. Packed with 37g of protein per serving, it’s perfect for fueling your active lifestyle. Whether you’re preparing for a busy day or recovering after an intense gym session, these wraps deliver the energy and flavor you need. Easy to cook and versatile, they’re ideal for meal prep or a quick breakfast. Serve them hot, and enjoy a delicious balance of health and taste!

Ingredients

• 400G Chtoura Foods Boiled Chickpeas In Brine
• 200 g Spinach (Palak)
• 500 g Refined Flour
• 250 ml Real Thai Unsweetened Coconut Milk
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 100 g Garlic - Single Clove
• loose Ginger
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Everest Cumin Powder
• - Coriander Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil

Instructions

1. 1. In a mixing bowl, combine oat flour, a pinch of salt, and water to form a soft dough. Knead for 5 minutes and let it rest.
2. 2. Heat cooking oil in a pan and sauté finely chopped onion, ginger, garlic, and green chili until fragrant.
3. 3. Add chopped tomatoes to the pan and cook until they soften, stirring occasionally.
4. 4. Add turmeric, red chili powder, cumin, and coriander powder to the pan and mix well.
5. 5. Stir in the cooked chickpeas and cook for 5-7 minutes, mashing some for a thick consistency.
6. 6. Add cleaned and chopped fresh spinach to the pan and cook until it wilts, about 3 minutes.
7. 7. Pour in the coconut milk and let it simmer for 2-3 minutes to make the filling creamy and flavorful.
8. 8. Divide the rested dough into small balls and roll them out into thin flatbreads using a rolling pin.
9. 9. Heat a non-stick pan and cook each flatbread for 1-2 minutes on each side, until lightly browned.
10. 10. Place a portion of the chickpea and spinach masala filling onto each flatbread and roll tightly.