Broccoli and Chilli Wraps

 

Broccoli and Chilli Wraps

 

By Namit Kathoria

 

Preparation time: 10 min

Cooking time: 1 hour

 

Quantities for 10-12 wraps

Ingredients:

1-2 teaspoons olive oil

50-60g spinach (fresh or frozen defrosted)

50-60g broccoli (fresh or frozen defrosted)

1 teaspoon dried oregano

2 teaspoons cumin powder

⅛ teaspoon cayenne pepper

½ teaspoon Himalayan rock salt

1 green chilli finely sliced

1 ½ cups chickpea flour/gram flour

¾ cup tapioca starch

2 ½ cups mineral water

 

Preparation:

1. Blend all the ingredients (apart from the olive oil and the chopped chilli) for about 1 – 1 ½ minutes on a low setting in a blender. You might need to stop and scrape down the sides as you are blending.
2. Add in the chopped chilli yo the mixture and mix well using a spoon. This allows you to have the texture of the chilli in the wraps.
3. Add in a few drops of olive oil to the bottom of a good quality non-stick frying pan. Heat on a low to medium heat.
4. Take out about 1/3 of a cupful of the mixture, start putting it into the centre of the pan and then swirl it from the centre outwards. Now flatten it down with a spatula, spreading the mixture all around the pan and cover. Cook for about 5 minutes on the first side. As soon as it turns crispy, flip it over and cook for another 4 minutes or so until it becomes crispy again on the other side. Remove from the pan.
5. Clean the pan with a paper towel, add a few more drops of olive oil and repeat step 4 until all the mixture is used up. You should be able to get around 10 to 12 wraps out of this mixture.
6. Serve with any curry.

 

Where does your protein come from?

It comes from the chickpea flour. Chickpeas are a good source of protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.