Description
Spiced Vegetable Roti Wrap with whole wheat roti, chickpeas, Indian spices, and fresh veggies—a flavorful, easy vegan meal or lunch idea!
Ingredients
For the roti:
2 cups whole wheat flour
1/2 teaspoon salt
3/4 cup warm water
2 tablespoons olive oil
For the filling:
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon ground cumin
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1/4 teaspoon chili powder (optional)
1 bell pepper, thinly sliced
1 zucchini, sliced into strips
1 carrot, julienned
1 cup cooked chickpeas
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Optional toppings:
Plain yogurt or dairy-free yogurt
Hot sauce or chutney
Shredded lettuce or cabbage
Instructions
Make roti dough: Mix flour and salt. Gradually add water and olive oil, forming a soft dough. Knead for 5 minutes until smooth. Cover and rest for 30 minutes.
Roll rotis: Divide into 6 equal portions, roll each into an 8-inch circle.
Cook rotis: Cook on a hot skillet 1 minute per side until golden brown spots appear. Keep warm.
Sauté filling: In a skillet, heat oil. Sauté onion until translucent, then add garlic and ginger; cook until fragrant.
Spice it up: Add cumin, turmeric, paprika, and chili powder. Stir and cook 30 seconds.
Add veggies: Stir in bell pepper, zucchini, and carrot. Cook 5–7 minutes until tender-crisp.
Add chickpeas: Mix in chickpeas and cook 2–3 minutes more. Season with salt and pepper.
Assemble wraps: Place filling in warm roti, add toppings, and roll tightly. Serve immediately.
Notes
- Substitute with gluten-free flatbread if needed.
- Store leftover filling in the fridge for 2–3 days.
- Add avocado or pickled onions for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop