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Rice and Veggie Wrap Platter Recipe

Rice and Veggie Wrap Platter is a popular Indian Snacks
Author :
 
On :
Monday, 19 June, 2017
Category :
Vegetarian Recipe
Course :
Snacks Recipe
Cuisine :
Indian Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Easy
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Take a look at more Snacks Recipes. You may also want to try Healthy Soya Sundal , Best Sambousa, Easy Masala Murmure

Ingredients

  • For Rice:
  • 1 cup - boiled basmati (long grain rice)
  • For Black Dal:
  • 1/2 cup - whole urad unskinned (soaked overnight)
  • 1 - onion, finely chopped
  • 1 - tomato, blanched, skinned and grated
  • 3 to 4 flakes - garlic, crushed
  • 1 tsp - ginger, grated
  • 1 - green chilli, finely chopped
  • 2 pinches - Asafoetida
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - Coriander seed (dhania powder)
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Garam Masala powder
  • 1/2 tsp - Sugar
  • 1 tsp - Lemon juice
  • 1 tbsp - Cream or malai
  • 1 tbsp - Ghee or Butter
  • salt to taste
  • For Veggie Wrap:
  • 2 - whole Wheat chappatis, made at least 3-4 hours ahead
  • 6 tender stalks - asparagus, blanched
  • 1 - carrot, blanched, peeled and cut into thin fingers
  • 1 - onion, thinly sliced
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - crushed cumin powder
  • 1 tbsp - oil or Ghee
  • 2 to 3 pinches - Asafoetida
  • 1/2 tsp - salt
  • How to Make Rice and Veggie Wrap Platter:

    1. Keep rice hot and fluffy in a hot case, till required.
    2. For Black Dal:
    3. Pressure cook dal till soft and mushy.
    4. Beat a bit to crush lightly. Keep aside.
    5. Heat ghee in a pan. Add onions, ginger, garlic and stir fry.
    6. Add tomato, all masala powders, sugar and salt.
    7. Add half a cup of hot water and bring to a boil.
    8. Simmer till thick and smooth.
    9. Add 1 tbsp of cream or malai and cook till whiteness goes.
    10. Keep aside till required,
    11. For Veggie Wrap:
    12. Heat ghee. Add onion, asparagus fingers and stir fry for a minute.
    13. Take off from fire and allow to cool a bit.
    14. In a bowl, mix in remaining oil, all other dry masalas and salt.
    15. Take one chapatti at a time, right side up, on a work surface.
    16. Apply half mixed masala over chapatti.
    17. Place half asparagus mixture along centre.
    18. Wrap into a tight roll. Repeat for other chapattis.
    19. To serve:
    20. Pile rice in centre of warmed platter.
    21. Make an indentation in the middle like a shallow well.
    22. Pour hot dal into this well.
    23. Place one wrap on either side of platter.
    24. Garnish with crudites of carrots, celery, tomato, onions, etc.
    25. Serve fresh and hot.




     

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