Methi and Moong Sprouts Wrap

Ingredients

• 4 semi cooked whole wheat chapatis
• 1 cup finely chopped fenugreek leaves
• 1 cup boiled sprouted moong
• 1 tsp oil
• 2 tsp finely chopped green chillies
• ¼ tsp turmeric powder
• Salt to taste
• 1 tsp lemon juice
• 1 tsp finely chopped garlic
• 2 tbsp finely chopped onions
• ½ cup low fat hung curd
• ½ tsp cumin seeds
• ½ tsp chilli powder
• a pinch of asafoetida
• salt to taste

Method

For the Garlic – Onion spread

• Heat oil in a pan and add the cumin seeds. Let it crackle.
• Add the chopped garlic and onion. Saute on a low flame for 1 min.
• In a mixing bowl, add the sautéed garlic and onion and combine them with curd.
• Add red chilli powder, asafoetida and salt. Mix well.
• Divide the spread into 4 equal portions and keep aside.

For the Methi Moong Sprouts stuffing

• Heat oil in a pan. Add green chillies and saute on a medium flame for a few seconds.
• Add the fenugreek leaves and saute on a medium flame for 1 min.
• Add the sprouted moong, turmeric powder and salt. Mix well and cook on a medium flame for 1 min.
• Add the lemon juice and mix well.
• Divide the mixture into 4 equal portions and keep aside.