Mothers are always looking for ways to bring maximum nutrition to the table. But when nutrition is on the table, quite often the kids stay away from it, mostly because simple and plain nutrition is just not interesting enough. This recipe is a powerhouse of nutrition, is delicious and is pretty interesting. Roll the protein of chickpeas (chana) and Vitamin A and Iron of spinach into an easy to make and fun to eat delight. Here is how you can make it –
- Kabuli Chana/Chickpeas (Boiled) – 1 cup
- Spinach (chopped) – 4 cups
- Ginger garlic paste – 1 ½ tsp
- Chilli powder – ½ tsp
- Pomegranate powder – 1 tsp
- Onions (finely chopped) – 2 small
- Onion (sliced) – 1
- Coriander powder – 1 tsp
- Cumin seeds – ½ tsp
- Asafoetida (heeng) – a pinch
- Green chilly (finely chopped) – 2
- Tomatoes (finely chopped) – 2
- Oil – 2 tsp
- Tomato ketchup
- Mint sauce
- Fresh coriander (chopped)
For the wrap:
- Maida/All purpose flour – 2 cups
- Oil – 1 tbsp
- Take the flour and sprinkle some salt in it. Mix and carefully add some warm water. Whenever you are adding moisture to flour, make sure you do it little by little. Now add 1 tbsp oil and keep kneading the dough for about 8-10 minutes. Create a soft dough, cover it with a wet muslin cloth and leave it for about 20 minutes. By the time the filling is prepared, your dough will be ready.
- Now let us proceed with the chana and spinach filling. To begin, heat some oil in a pan and add cumin seeds, pomegranate powder and heeng. Soon after, add chopped onions and sauté for a few minutes. When onions turn translucent, add the ginger garlic paste and stir well.
- When the oil starts separating from the mix, add tomatoes along with all the spices and green chillies. Stir well. To prevent the spices from burning, add about 2-3 tbsp water and stir.
- A minute after cooking the mix on low flame, add the boiled chickpeas. Before you add boiled chickpeas to the preparation, mash them gently. This gentle breaking up of the chickpeas will allow them to blend nicely with the rest of the ingredients.
- Cook the chickpeas for a few minutes on medium heat. Add chopped spinach and cook for another 2 minutes or till the excess water evaporates. Remove from heat, sprinkle coriander leaves and mix well. Keep it aside.
- Now create chapattis of the maida dough and cook both the sides in butter till they are slightly brown.
- When the chapattis are cooked, lay them on a tray and put equal amounts of chana and spinach filling. Top the filling with some mint sauce, tomato sauce and sliced onions. Roll them up and serve. They’ll vanish in a jiffy.