Let’s make the tikkis first.
- Heat 1-2 tbsps of sunflower oil in a pan and add 3/4 cup of finely chopped onions, 1 tsp of minced ginger & 2 big garlic cloves (minced) and cook till they turn slightly brown in colour. Stir in 1/2 level tsp of kashmiri chilly powder & cook for a minute on low heat.
- Add 1/4 cup of grated carrot & cook for 3-4 minutes till the carrot turns soft.
- Add 1/4 tsp of turmeric powder, 1 cup of cooked & slightly mashed rajma, 1/2 cup of boiled & mashed potato, 1/4 cup of grated paneer, fried onions, 1/4 cup of finely chopped cilantro, 1 heaping tsp of chaat masala and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Cool slightly, add 1 bread slice (churned in the mixer to get fresh bread crumbs) + 1 tbsp of cornflour and mix well.
- Divide the mixture into 8 equal portions and shape each portion into 2″ oval tikkis.
- Roll each tikki in beaten egg & roll in bread crumbs.
- Heat the remaining oil in the same kadhai and deep-fry the tikkis on a medium flame till they are golden brown in colour from all the sides. Drain on absorbent paper and keep aside.
Let’s make the wraps next
You will need 4 cooked rotis to make the wraps.
- Place a roti on a clean dry surface, spread 1 tsp. of tomato ketchup all over it and arrange ¼ cup of lettuce in a single row in the centre of the roti.
- Place 2 tikkis and sprinkle ¼ cup of the grated carrot over it.
- Finally spread 2 tbsps of mayonnaise over it and roll it up tightly.
- Repeat with the remaining rotis to make 3 more wraps.
- Wrap a tissue paper around each wrap and serve immediately.
Recipe adapted from Tarla Dalal’s “Wraps & Rolls” cookbook, I have modified the recipe as per my taste.