Finely shredded cabbage brings the crunch that makes a wrap satisfying without deep-fried fillings. Paneer, capsicum and mint curd keep the flavours familiar and easy to repeat.
Prep
18 min
Cook
12 min
Total
30 min
Yield
Makes 4 wraps
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Make it
Method
01
Mix curd, mint and a pinch of salt; keep chilled.
02
Heat oil in a wide pan, add capsicum and cabbage, and stir-fry on high heat for 3 minutes so they stay crisp.
03
Add paneer, chaat masala and chilli; toss for another 2 minutes and remove from heat.
04
Spread mint curd on warm rotis, add the filling, fold the sides and roll firmly.
Kitchen notes
Cool the filling slightly before packing to prevent a soggy wrap.
Red cabbage can replace half the green cabbage for stronger colour.
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Before you cook
Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.