Roti wrap
Roti wrap with gobi / cauliflower roasts, paprika curd dip, cabbage salad a complete fulfilling, flavourful meal!
Wrap topped with insanely delicious paprika curd dip made with Akshayakalpa curd which is free of chemicals, and other synthetic additives.
Ingredients
For the dip:
- Akshayakalpa curd -1/4 cup
- Coriander – 1/2 cup
- Mint – 1/4 cup
- Red Paprika -2 tsp, sliced
- Lemon juice -1 tbsp
- Salt
For the gobi roasts:
- Par boiled gobi / cauliflower – 2 cups
- Red chilli powder, Jeera powder, Coriander powder, Garam masala – 1/2 tsp each
- Turmeric powder -1/4 tsp
- Salt
- Oil -1 tsp
For the salad:
- Cabbage – 1 cup
- Mint, Coriander – few
- Pickled onions, jalapeños
- Salt, pepper, red chilli flakes -1/4 tsp each
Directions
For the dip:
Step 1:
Akshayakalpa curd -1/4 cup, Coriander – 1/2 cup, Mint – 1/4 cup, Red Paprika -2 tsp, slice, Lemon juice -1 tbsp, Salt, blend all without water.
Step 2
Add it to the curd, whisk well and the dip is ready.
For the gobi roasts:
Step 1:
Par boiled gobi / cauliflower – 2 cups, red chilli powder, jeera powder, coriander powder, garam masala – 1/2 tsp each, turmeric powder -1/4 tsp, salt, oil -1 tsp
Step 2:
Marinate all of the above and air fry / pan fry at 200 for 12 minutes.
For the salad:
Step 1:
Cabbage – 1 cup, mint, coriander – few, pickled onions, jalapeños, salt, pepper, red chilli flakes -1/4 tsp each.
Step 2:
Mix well and serve it cold.
For the wrap:
Step 1:
Spread the dip on emmer wheat rotis, place the roasts, salad, top with more dip.
Step 2:
Enjoy this supremely delicious wrap.
Akshayakalpa 
