Rice Flour Wrap with Soya Bhurji
This recipe combines soft rice flour wraps with a flavorful and protein-packed soya bhurji filling. It’s a gluten-free, nutrient-dense meal that is ideal for weight management. The rice wraps are light, while the soya bhurji provides ample protein, making it satisfying and balanced.
Nutrition Facts
Per serving
Energy
174 kcal
Protein
9 g
Carbs
28 g
Fat
3 g
Fiber
3 g
Ingredients
Rice Flour
1 small cup (100g)
Common salt
0.5 tsp (2.5g)
Warm Water
0.5 small cup (100g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Olive Oil
2 tsp (10g)
Cumin seeds
0.5 tsp (2.5g)
Chopped Green Chilli
1 tsp (2g)
Chopped Onion
0.5 small cup (50g)
Turmeric powder
0.25 tsp (1.25g)
Garam Masala
1 tsp (3g)
Red chilli Powder
0.25 tsp (1.25g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Chopped Tomato
0.5 small cup (50g)
Soya Granules
0.25 cup (50g)
Instructions
Preparation
Prepare Soya Granules: Soak the soya granules in hot water for 10 minutes. Squeeze out the excess water and set aside.
Prepare Dough for Wrap: Mix rice flour and salt in a bowl. Gradually add hot water while stirring with a spoon until it forms a dough. Cover and let it rest for 10 minutes.
Cooking Steps
For Rice Flour Wrap:
Divide the dough into small balls
Roll out each ball between two sheets of parchment paper into thin wraps
Heat a non-stick pan on medium heat. Cook each wrap for 1-2 minutes on each side until lightly golden. Keep warm in a clean kitchen towel.
For Soya Bhurji:
Heat oil in a pan. Add cumin seeds and let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for 1 minute.
Add chopped tomatoes, turmeric powder, red chili powder, and garam masala. Cook until the vegetables soften.
Add the boiled soya granules and mix well.
Add salt and water. Cook for 5-7 minutes, stirring occasionally, until the mixture is dry.
Garnish with fresh coriander leaves.
Assembling the Wrap:
Place a portion of soya bhurji in the center of a rice wrap.
Fold the sides and roll it tightly.
Serve warm.