I had actually made this curry as an accompaniment for poories for the Saturday night dinnder. Since there was some left over curry in the fridge, I decided to make these wraps for the after noon snack on Sun. The husband liked the wraps so much, that he insisted that I post the recipe. So you see, ths recipe comees with a strong recommendation.
This chick pea curry is favourite at our place. It has to be. Because it is another one of those recipes that has been adapted from Sailusfood.com.In this curry, the cooked chick peas are simmered in onion and tomato gravy that is laced with tamarindThe flavours are futher enhanced by using spices like cloves, cardamoms and cinnamon. This rustic curry, apart from being delicious is versatile as well. The curry pairs well with rotis, pooris, rice or just all by itself.
But one thing's for sure. This flavour quotient of this gravy goes to whole new level when placed in a wraps. Maybe it is because of the hung curd which balances the spicey chick peas. Each mothfull of this wrap feels so complete and so satiating. This wrap can be put together in two minutes flat if you have left over chole in the fridge ;)
Curried chick pea wraps recipe:
Preparation time: 35min+soaking time
Cooking time: 30min
Makes- 6 wraps
For the chickpea curry
Kaala chana or black chick peas- 1 cup, soaked over night
Onion- 1 large, blanched and pureed
Tomatoes- 2 large, blanched and pureed
Hing- A pinch
Cumin seeds- 1 tsp
Turmeric powder- 1/4tsp
Coriander seed powder- 1 tsp
Cumin powder- 1/4 tsp
Red chilli powder- 1/2tsp
Kasuri methi- 1/2tsp
Cinnamon- 1" piece
Tamarind pulp- 1 tsp
Green chili- 1, slit
Garam masala- 1 pinch
Salt- to taste
- Pressure cook the soaked chick peas for 4-5whistles and keep aside
- Powder the cloves, cardamom and cinnamon and set aside
- Heat oil in a wok and add the cumin seeds
- Once they sputter add the hing and the ground spice mix and fry for a few seconds.
- Add the Pureed onion and fry for 2min
- Add the slit green chilli and stir in the tomato puree and fry for 2min
- Add the turmeric powder, red chilli powder, Cumin seed powder, coriander seed powder, salt, sugar, Kasuri methi and the tamarind extract and fry for 3-4min
- Add the Cooked chick peas along with the water and the garam masala and allow the mixture to simmer for 8-10min. Take off the heat and keep aside.
Whole wheat flour- 1-1/2cups + to dust
Oil- 2tsp+ to shallow fry
Water to knead
- Combine the flour, slat and oil in a large bowl and mix well.
- Add water gradually and mix the flour to for a soft pliable dough. Knead well and allow the dough to rest for ten minutes.
- To make the rotis, divide the dough into six equal potions and roll each potion of the dough into a thin circle of 6" in diameter using a little flour.
- Heat a tawa or girdle and place the rolled roti on the tawa and cook till brown spots appear on the surface. Drizzle 1/2 a tsp of oil and turn the roti and cook for few more seconds till done.
- Repeat the procedure for the rest of the dough to make five more rotis.
For the hung curd spread
Hung curd- 1/2 cup
Cumin seed powder- 1/4tsp
Red chili powder- a pinch
- Add the cumin seed powder and the red chili powder to the hung curd, mix well and keep aside.
Onion- 1small, chopped fine
Tomato- 1 small, deseeded and chopped
Coriander leaves- 1tbsp, chopped fine
- Mix the chopped onion with the chopped tomato and set aside.
To assemble the wraps:
- Place a roti on a clean dry surface and Spread about two tea spoons of the hung curd spread on the roti.
- Place about two table spoons of the chick pea curry in a row in the center of the roti.
- Sprinkle the onion and tomato mixture on the curry and finally sprinkle some coriander leaves and roll tightly.
- Secure the roll with tooth pick and serve immediately.
This above photograph of the black chick peas in B&W is my contribution to Susan's Black and white Wednesday #44. Which is being cohosted by Kavitha of Divine food and art