How to make Chicken Beetrrot Pumpkin Wraps - "Flavourful chicken mixture wrapped in beetroot and pumpkin flavoured wraps"

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Olive oil (ऑलिव आइल)

Cuisine : Fusion

Course : Snacks and Starters

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Chicken Beetrrot Pumpkin Wraps Recipe Card

Chicken Beetrrot Pumpkin Wraps

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Beetrrot Pumpkin Wraps checkout Chicken Tikka Burger, Salt And Pepper Chicken, Chicken Pops, Chicken Popcorns . You can also find more Snacks and Starters recipes like Idada, Russian Cutlets, Kookoo with Potato, Orange Chenna Poda.

Prep Time : 11-15 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Beetrrot Pumpkin Wraps Recipe

  • Boneless chicken breasts cut into small pieces 2

  • Olive oil 2 tablespoons

  • Garlic cloves chopped 3-4

  • Onion chopped 1 medium

  • Green zucchini chopped 1/4

  • Yellow zucchini chopped 1/4

  • Green capsicum chopped 1 small

  • Red capsicum chopped 1 small

  • Yellow capsicum chopped 1 small

  • Tomato concasse 3/4 cup

  • Black peppercorns crushed 1/2 teaspoon

  • Salt to taste

  • Dried mixed herbs 1 teaspoon

  • Cheese grated 1/2 cup

  • For the wraps

  • Refined flour (maida) 2 cups

  • Fresh yeast 1 teaspoon

  • Sugar 2 teaspoons

  • Salt to taste

  • Beetroot puree 2 tablespoons

  • pumpkin puree 2 tablespoons

  • Turmeric powder 1/4 teaspoon


Step 1

Sieve one cup refined flour into each of two bowls, make a well in center, add half teaspoon fresh yeast, one teaspoon sugar in each bowl, add one tablespoon of warm water in each bowl and let the yeast activate.

Step 2

Add salt and beetroot puree to one bowl. Add pumpkin puree and turmeric powder to another bowl, add sufficient water to each bowl and knead to soft dough.

Step 3

Cover with a wet muslin cloth and rest both the doughs for five minutes.

Step 4

Heat olive oil in a non-stick pan, add garlic and onion and sauté till translucent. Add green and yellow zucchini and sauté well.

Step 5

Add green, red and yellow capsicums and sauté well. Add chicken and mix well and cook till chicken is done.

Step 6

Add tomato concasse, dried mixed herbs, salt and crushed black pepper and mix well.

Step 7

Remove from heat and let it cool.

Step 8

Divide the beetroot dough into two equal parts and roll it into a thin round disk.

Step 9

Heat a non-stick tawa, dry roast the rolled disk, turning sides, till both sides are evenly cooked.

Step 10

Repeat the same process with the pumpkin dough.