Allergen Information: Contains Chickpea Allergies
Nutrition Facts
Per serving
Energy
218 kcal
Protein
9 g
Carbs
26 g
Fat
7 g
Fiber
6 g
Ingredients
Onion, small
2 tbsp (30g)
Tomato, ripe, local
2 tbsp (30g)
Capsicum, green
2 tbsp (30g)
Chillies, green-1
1 gms (10g)
Cumin seeds
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1g)
Common salt
0.5 tsp (2.5g)
COOKING OIL (Gnut,ging,palm,must,coconut
1 tsp (5g)
LETTUCE TREE LEAVES, mature
1 large (15g)
GINGER, fresh
0.5 tsp (2.5g)
Besan
0.25 Cup (30g)
Plain Water
0.25 ml (60g)
Red chilli Power
0.25 tsp (0.5g)
Instructions
Cooking Steps
1. In a bowl, whisk together the gram flour, water, turmeric powder, red chili powder, and salt to make a smooth batter.
Heat the oil in a non-stick pan on medium heat. Add the chopped vegetables and sauté for 2-3 minutes until they are slightly soft.
Pour the besan batter over the vegetables and spread it evenly. Cover and cook for 2-3 minutes or until the besan is cooked through.
Flip the besan wrap using a spatula and cook for another 1-2 minutes until it's golden brown on both sides.
Place the besan wrap on a whole wheat tortilla and roll it tightly.