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Main Ingredients | Medium ripe Alphonso mango, Fresh coriander leaves |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 26-30 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 medium Alphonso mango
- ¾ cup gram flour
- ¾ cup whole wheat flour + for dusting
- Salt to taste
- 1 tablespoon finely chopped fresh coriander leaves
- 1½ tablespoons mayonnaise
- ¼ small shredded purple cabbage
- ½ small carrot, cut into thin strips
- ½ medium cucumber, cut into thin strips
- 1 stalk spring onion greens, diagonally sliced
- Black pepper powder to taste
- Few lettuce leaves
Method
- Roll the mango on the worktop, discard its eye and take put the pulp in a bowl. Discard the flesh and seed.
- Combine gram flour, ¾ cup wheat flour, salt, coriander leaves and mango pulp in a bowl and knead into a semi-soft dough.
- Dust the worktop with some wheat flour.
- Divide the dough into equal portions and roll out into thin discs.
- Heat a non-stick tawa. Place each disc and roast from both sides till golden brown.
- Mix together mayonnaise, purple cabbage, carrot strips, cucumber strips, spring onion greens, salt and crushed peppercorns in a bowl.
- Place few torn lettuce leaves and some mayonnaise-salad mixture in the centre of each roasted disc and wrap.
- Serve.
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