Buckwheat Cheela Vegetable Wrap
Buckwheat Cheela Vegetable Wrap is a delicious and healthy wrap that is perfect for lunch or a light dinner. This recipe is vegan, vegetarian, and gluten-free, making it suitable for many dietary preferences. Buckwheat flour is high in protein and fiber, making it a great alternative to wheat flour. The vegetables used in this recipe add vitamins, minerals, and fiber, making it a nutritious meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
106 kcal
Protein
3 g
Carbs
20 g
Fat
2 g
Fiber
3 g
Ingredients
Common salt
0.25 tsp (1.25g)
Buckwheat Flour
1 small cup (100g)
Chopped Onion
0.25 small cup (25g)
Green Bell pepper
0.25 cup, chopped (25g)
Chopped Carrot
0.25 small cup (25g)
Chopped Green Chilli
1 tsp (2g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Olive Oil
1 tsp (5g)
Cabbage
0.25 cup, grated (50g)
Instructions
Cooking Steps
In a mixing bowl, add buckwheat flour, salt, and water. Mix well to form a smooth batter.
Take a pan, add oil and heat it. Add chopped onion, bell pepper, cabbage and carrot on a low flame.
Heat a non-stick pan or griddle over medium heat. Grease it lightly with oil.
Pour a ladleful of the batter onto the pan and spread it gently to form a thin, round cheela .
Cook the cheela on medium-low heat until it turns golden brown and crisp on both sides.
Once the cheela is cooked, remove it from the pan and place it on a plate.
Add saute vegetables on cheela and fold cheela over the filling to form a wrap.
Serve hot.