Dal kebab wrap

Instructions

1. For Kebab
2. Soak the black chana overnight.Drain the water and boil the chana until soft.
3. Once boiled, mash the chana or blend it into a coarse paste.
4. In a mixing bowl, combine all the ingredients. Mix well to form a dough-like consistency.
5. Divide the mixture into small portions and shape them into flat kebabs.
6. Heat a little oil in a pan over medium heat.
7. Shallow fry the kebabs until they are golden brown on both sides. Remove and set aside.
8. For Salad
9. Wash and chop all the vegetables.
10. In a bowl, mix all the vegetables and add the hung curd, coriander powder, and chaat masala. Mix well.
11. For wrap:
12. In a large mixing bowl, add wheat flour and salt (if using).Gradually add water and mix the flour using your hand or a spoon.
13. Knead the dough until it becomes soft and pliable. If the dough feels dry, add more water a tablespoon at a time. If it is too sticky, add a little more flour.
14. Optionally, add 1 tsp of oil or ghee to make the dough smoother and more elastic.
15. Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.
16. Heat a tawa or flat skillet over medium-high heat until hot.
17. Place the rolled-out roti on the tawa. Cook until bubbles start to form on the surface, about 30 seconds to 1 minute.
18. Take a roti Spread a layer of mint chutney on the flatbread.
19. Place a couple of kebabs in the center of the flatbread.
20. Top with the prepared vegetable mixture.
21. Roll the flatbread tightly to form a wrap.
22. Serve the dal kebab wraps immediately.