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Main Ingredients | Small prawns, Whole wheat flour tortillas |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 24-28 small prawns, shelled and deveined
- 4 whole wheat flour chapattis
- ½ teaspoon dried fenugreek leaves (kasuri methi) powder
- ½ teaspoon fennel (saunf) powder
- Salt to taste
- 1 teaspoon red chilli powder
- Black pepper powder to taste
- 1 teaspoon ginger-garlic paste
- ¾ cup hung yogurt
- Oil for grilling
- 4 tablespoons tomato ketchup
- 4 tablespoons mustard sauce
- 1 medium head Iceberg lettuce, hand torn
- 1 medium cabbage, shredded
- 2 medium carrots, cut into thin strips
- 1 large onion, cut into roundels and rings separated
- 2-3 pickled jalapenos, sliced
Method
- Mix together dried fenugreek leaves powder, fennel powder, salt, chilli powder, pepper powder, ginger-garlic paste and hung yogurt in a bowl.
- Add lemon juice and mix well. Add prawns, mix well and set aside to marinate for 25-30 minutes.
- Heat some oil in a non-stick grill pan. Place the marinated prawns on it and grill till fully done.
- Spread 1 tablespoon each of tomato ketchup and mustard sauce on each chapattis.
- Place 2-3 lettuce leaves on one side. Top with cabbage, carrot strips, 3-4 onion rings, 4-5 jalapeno slices and some grilled prawns. Roll tightly into a wrap.
- Heat some oil in a non-stick grill pan. Place the wraps on it and grill till grill marks appear on both sides.
- Serve immediately.
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