Beetroot Moong Dal Oats Wraps

Step 1: Prepare the Batter

Take 1/2 cup of moong dal, soaked for 1-2 hours (or overnight), and drain it. Add the soaked moong dal, 1/2 cup instant/rolled oats, 1 medium chopped beetroot, 1 green chili, 1/2 inch ginger, and 1 optional garlic clove to a grinding jar. Add 1/2 cup of water and grind everything into a very fine paste.

Step 2: Season and Rest the Batter

Transfer the finely ground batter to a bowl. Whisk it for about 1 minute until it becomes light and airy, which will ensure soft wraps. Add salt to taste and mix well. Let the batter rest for 5-10 minutes. Do not rest it for too long, as the color may change.

Step 3: Prepare the Stuffing

Heat 1 teaspoon of oil or butter in a pan. Once hot, add 1/2 cup sliced onion and sauté for 1 minute until slightly softened. Add 3/4 cup of mixed red, yellow, and green capsicum slices and sauté lightly for about 1-2 minutes. Do not overcook; the vegetables should remain crunchy. Add 3/4 cup of cubed paneer or tofu and sauté for another minute.

Step 4: Season the Stuffing

Season the stuffing with 1/2 teaspoon salt, 1/2 teaspoon crushed black pepper, 1 teaspoon oregano seasoning, and 1 teaspoon Sriracha hot sauce (or red chili sauce/Schezwan sauce). Mix everything well until combined. The stuffing is now ready.

Step 5: Prepare the High Protein Spread

In a grinding jar, combine 1/4 cup crumbled paneer/chena, 1/4 cup hung curd, 2 tablespoons coriander mint chutney (or fresh coriander, mint, and green chili), 8-10 soaked cashews (or unsoaked), 1/4 cup foxnuts (no need to soak or roast), and 1 optional garlic clove. Add 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Grind everything into a smooth paste without adding any water. If using as a dip, you can skip foxnuts and add milk or water for a thinner consistency.

Step 6: Cook the Wraps

Heat a non-stick tawa over medium heat. Pour 1-2 tablespoons of the beetroot batter onto the tawa and spread it thinly in a circular motion, like a dosa. Cook until the top surface is dry, then gently flip it over. Cook the other side for about 30-60 seconds until lightly cooked. Repeat for the remaining batter. If the tawa gets too hot, sprinkle a little water and wipe it with a cloth to cool it down before making the next wrap.

Step 7: Assemble the Wraps

Place a cooked beetroot wrap on a flat surface. Lay a few lettuce leaves on the wrap. Spoon a generous amount of the prepared paneer and capsicum stuffing over the lettuce. Drizzle a good quantity of the high-protein coriander mint spread over the stuffing. Fold the sides of the wrap inwards, then roll it up tightly like a burrito. Cut the wrap in half and serve immediately or pack for later.

• Whisk the batter for 1 minute to make it light and ensure soft wraps.

• Do not rest the batter for more than 5-10 minutes, as the color of the chilla may change.

• Do not overcook the vegetables for the stuffing; they should retain a slight crunch.

• To prevent the wraps from becoming soggy, place lettuce or other dry ingredients first before applying the spread.

• If the tawa becomes too hot, sprinkle a little water and wipe it with a cloth to cool it down before making the next wrap, similar to making dosa.

• The wraps stay soft for hours, making them ideal for preparing in advance for lunchboxes or parties.

• You can use rolled oats instead of instant oats for the batter.

• Add other vegetables like corn, mushrooms, or broccoli to the stuffing.

• Substitute Sriracha hot sauce with red chili sauce or Schezwan sauce in the stuffing.

• If using the spread as a dip, you can skip the foxnuts and add a little milk or water to achieve a thinner consistency.

• If you don't have time to soak moong dal, you can use a batter made from besan (chickpea flour) and oats.

• Include additional salad ingredients like cucumber, tomatoes, pickled vegetables, or jalapeños in the wrap.

• The wraps can also be served as chilla rolls.