Ingredients
For the filling
Soaked & boiled chickpeas-½ cup Sweet potato boiled & peeled-1 medium size Diced Garlic cloves-2 Red chilli pd-1 tsp Turmeric pd-½ tsp Coriander pd-½ tsp Jeera pd-½ tsp Amchur pd-½ tsp Chopped Green chilli-1 Ketchup-1 tbsp Freshly chopped coriander leaves -1 tbsp Salt and pepper to taste Oil-1 tbsp For Assembly Ready Tortillas-2 Sliced onion-1 Shredded cabbage-¼ cup Lemon juice-1 tbsp Mint & Dahi Chutney-¼ cup
Method
In a bowl, mash the chickpeas & sweet potato.
Heat oil in a pan, add some green chillies followed by the potato & chickpeas mash.
Season with salt, pepper & all the dry masalas. Give everything a good mix.
Finally, add ketchup & fresh coriander leaves & give a good mix.
In a bowl, add the sliced onions, shredded cabbage & season with salt, pepper & lemon juice.
In a separate bowl mix mint chutney & curd.
Now onto the tortilla, apply mint & dahi chutney, add the potato mixture, top with the onions & cabbage mix. And roll them.
Cut into half & it’s ready.
(Recipe By Chef Amrita Raichand)
