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Mango Coriander Wrap

Dough kneaded with ripe mango pulp, made into rotis, topped with vegetable mayonnaise salad and wrapped This is a Sanjeev Kapoor exclusive recipe.

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Mango Coriander Wrap

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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 list for Mango Coriander Wrap

  • 1 Medium ripe Alphonso mango
  • 2 tablespoons Fresh coriander leaves chopped
  • 3/4 cup Gram flour
  • 3/4 cup + for dusting Whole wheat flour
  • to taste Salt
  • 6 tablespoons Mayonnaise
  • 4 tablespoons Purple cabbage shredded
  • 4 tablespoons Carrot cut into thin strips
  • 4 tablespoons Cucumber cut into thin strips
  • 6 tablespoons Spring onion greens diagonally sliced
  • to taste Black pepper powder
  • a few Lettuce leaves

Method

  1. Roll the mango on the worktop, discard its eye and squeeze out the pulp into a bowl. Discard the peel and seed.
  2. Take gram flour in a bowl, add wheat flour, salt, coriander leaves and mango pulp and knead into a semi-soft dough.
  3. Dust the worktop with some wheat flour. Divide the dough into equal portions and roll out into thin rotis.
  4. Heat a non-stick tawa. Place each disc and roast, turning sides, till golden brown spots appear on both sides.
  5. Take mayonnaise in another bowl, add purple cabbage, carrot, cucumber, spring onion greens, salt and crushed peppercorns in a bowl and mix well.
  6. Place few torn lettuce leaves on each roti, place some mayonnaise salad in over them and wrap. Tie it with a string.
  7. Place the wraps on a serving plate and serve immediately.
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