High Protein Veg Seekh Kebab Wrap
Servings - 8
PREPARATION
Ginger - 1 teaspoon
Garlic cloves - 1 teaspoon
Onions - 60 grams
Carrots - 80 grams
Beetroot - 50 grams
Sweet corns - 40 grams
Bell pepper - 50 grams
Roasted fox nuts - 25 grams
Boiled mashed sweet potatoes - 80 grams
Grated paneer - 50 grams
Red chili - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Black pepper - 1/8 teaspoon
Garam masala - 1/2 teaspoon
Salt - 1/4 teaspoon
Lemon juice - 1 teaspoon
Oil - 40 milliliters
Onions - 50 grams
Cherry tomato - 70 grams
Salt - 1/4 teaspoon
Red chili - 1/4 teaspoon
Lemon juice - 1/2 teaspoon
Hung curd - 150 grams
Curd - 2 tablespoons
Grated carrots - 25 grams
Garlic - 1 teaspoon
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Oregano - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Soaked green mung beans - 200 grams
Green peas - 70 grams
Green chili - 1 tablespoon
Gram flour - 25 grams
Salt - 1 teaspoon
Water - 50 milliliters
Oil - for greasing
Sriracha sauce - 2 tablespoons
PREPARATION
1. In a food processor, 1 teaspoon ginger, 1 teaspoon garlic coves, 60 grams onions, 90 grams carrots, 50 grams beetroot, 40 grams sweet corns, 50 grams bell pepper, and 25 grams roasted fox nuts. Blend coarsely.
2. Transfer to a bowl, add 80 grams boiled mashed potatoes, 50 grams grated paneer, 1/4 teaspoon red chili, 1/2 teaspoon cumin powder, 1/8 teaspoon black pepper, 1/2 teaspoon garam masala, 1/4 teaspoon salt, and 1/2 teaspoon lemon juice. Mix well to combine.
3. Take a small portion of the mixture, flatten it with your hands, place a seekh in the centre, and shape it into a kebab.
4. Place the kebabs on an oil-greased pan and shallow fry until golden brown on all sides. Remove and keep aside.
5. In a bowl, add 50 grams onions, 70 grams cherry tomato, 1/4 teaspoon salt, 1/4 teaspoon red chili, and 1/2 teaspoon lemon juice. Mix well to combine. Keep aside
6. In another bowl, add 150 grams hung curd, 2 tablespoons curd, 25 grams grated carrots, 1 teaspoon garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon oregano, and 1/2 teaspoon chilli flakes. whisk well to combine and keep aside.
7. In a blender, add 200 grams soaked green mung beans, 70 grams green peas, 1 tablespoon green chili, 25 grams gram flour, 1 teaspoon salt, and 50 milliliters water. Blend until smooth.
8. Pour the batter onto an oil-greased pan, spread evenly, drizzle some oil, flip gently, and cook until golden brown on both sides.
9. Place the wrap base on a board. Spread the prepared curd mixture evenly, place the fried kebabs and prepared salad on top, and drizzle with sriracha sauce.
10. Fold gently and wrap in aluminium foil.
11. Serve.