Have used easily available veggies like carrots, mushrooms, purple cabbage, onions and pepper. The best part about this wrap is except for mushrooms all other vegetables can be eaten raw and hence the wrap can be made quickly with very little cooking and also served within half an hour.
I tried to make a healthy version of the very rich Malai kofta. The original recipe is rich in fat and very creamy due to the deep fried cheese balls and the gravy which again consists cream. In this version I have cooked the potato tofu balls in the cavity of appe pan instead of deep frying it. That has cut down most of the fat and thus a healthier version. I have also used sunflower seeds instead of cashews in the preparation of gravy for the recipe.
This recipe has been one of my favorites ever since I first tried it a few years ago. I like the flexibility that this recipe gives me in regards to its ingredients. Each time I change the veggies that goes in it depending on what is available in the pantry. Last time I prepared the veggies with brown rice and this time I will go for boiled noodles. So what is great about this dish is you need not have all the specific veggies, you can go ahead with one or two short or more.
Red lentils and spinach go very well together and cook in a jiffy. They require very few masala’s to enhance its flavors and the recipe is very uncomplicated. It would be great for people who are always in a hurry.
The fritters can be eaten as a snack or as a complete meal accompanied by a salad. It is a vegan and jain starter. With tamarind chutney, It tastes all the more delicious.