Masala Veg Moonglet Wrap Recipe

About this recipe

The Masala Veg Moonglet Wrap is a wholesome and protein-rich Indian breakfast, perfect for an active lifestyle and weight-loss goals. This recipe combines the goodness of yellow moong dal with vibrant, fresh vegetables and spices to create a savory pancake, wrapped in a soft whole wheat roti. The medium spice level ensures a balanced flavor profile, making it enjoyable for the entire family. Packed with fiber and nutrients, this dish is light yet filling, making it an excellent start to the day.

Ingredients

• 1 kg Yellow Moong Dal
• 500 g Onion
• 200 ml Mustard Oil
• 1 pc (approx. 500 g to 800 g) Cabbage
• 250 g Carrot
• - Chaat Masala
• medium Chilli Green Long
• 100 g Coriander Leaves
• 100 g Jeera
• 1Bunch Pudina
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder

Instructions

1. 1. Wash and soak the yellow moong dal in water for 2-3 hours, then drain and grind it into a smooth batter using minimal water.
2. 2. Transfer the batter to a bowl and mix in turmeric powder, red chili powder, and salt. Stir until well combined.
3. 3. Heat 1/2 tbsp oil in a non-stick pan and add cumin seeds. Once they splutter, pour a ladleful of batter onto the pan, spreading it into a thin pancake. Cook on medium heat for 2-3 minutes on each side until golden brown. Repeat with the remaining batter.
4. 4. In a mixing bowl, combine the onion, tomato, green chili, coriander leaves, shredded cabbage, and grated carrot. Sprinkle chaat masala over the mixture and toss well.
5. 5. Warm the whole wheat rotis on a flat pan. Spread 1 tbsp of mint chutney on each roti.
6. 6. Place a cooked moonglet on each roti, top it with a generous amount of the vegetable mixture, and roll the roti tightly into a wrap.
7. 7. Serve the wraps warm, optionally paired with additional mint chutney or yogurt for dipping.