Veg potato wraps | Chicken wraps

These Veg wraps are my creation, in which I have combined potatoes and crispy vegetables, and have tossed in the most flavored Chinese sauces and then rolled in a flour roti ( all purpose flour) and formed into a Veg potato wrap.

Though in wraps before placing the filling, a small amount of chutney is spread on the maida roti, then the filling is placed in the center and lastly topped with few raw veggies, though I skipped the chutney spread procedure and the last one to top with fresh veggies as this potato mixture itself is so tasty, delicious, crisp with a creamy textured that I didn’t feel the need to apply any chutney on the base before placing the filling.

Here I am sharing my Recipe created by me….with a perfect balanced crisp vegetables with a soft smooth creamy favoured and aromatic potatoes with buttery soft wraps…

INGREDIENTS:
2 medium sized boiled potatoes
1 carrot finely chopped
1 capsicum finely chopped
2 -3 tbsp spring onions green chopped
1 green chilli finely chopped
4 -5 cloves of garlic finely chopped
2 onions finely chopped
1/2 tsp pepper
1 tbsp vinegar
1 tbsp soya sauce
1- 2 tbsp schezwan chutney
2 tbsp tomato sauce
1 – 2 red chilli sauce
4 – 5 tbsp Butter
salt
oil

FOR WRAPS:

1 1/2 cup maida ( all purpose flour)
4 -5 tbsp oil / ghee
water as required
salt

METHOD:

1. In a pan heat oil, add green chillies and garlic, saute for a while.

2. Add onions and fry until they turn translucent.

3. Now add salt, pepper, tomato sauce, red chilli sauce, vinegar, soya sauce, schezwan chutney, mix everything well and saute for half a minute.

4. Now add potatoes and mix every thing well, try to mash potatoes with the help of a spoon or spetula and saute for sometime until potatoes are fully mashed and have absorbed all the flavors. Adjust the salt, and other sauces if required. (as it should be sweet, sour and spicy)

5. Now off the gas and add carrots and capsicum, mix well.

6. Garnish with spring onions. { Recipe by Zulekha Arafat }

For wraps:

1. Knead the maida ( all purpose flour) with required amount of water and salt, while kneading it, add ghee or oil in between the process and knead it into a semi soft dough. ( dough should not be too soft nor too hard)

2. Divide the dough into 4 parts, Now roll each part into a long roll of the size of chappatis. ( roti)

3. Heat a tawa ( griddle) and cook the rotis on both the sides, make all the wraps ( rotis) and keep aside.

For the wraps filling:

1. Just before serving, on a non stick hot tawa ( keep on low flame) add 1/2 tbsp butter and warm the maida roti ( wrap) , now spread 1/2 tbsp butter on the surface of maida roti and flip the other side so that the other side is also warmed with butter.

2. Now on a serving plate place the wrap and the potatoes mixture in the center and then roll into a wrap, repeat the procedure one by one with all the wraps.
Serve hot. { Recipe by Zulekha Arafat }

NOTE:

When filling the wraps , preheat the patatoes filling and then place in the center of the roti and roll into a wrap.
Increase or decrease the amount of hotness as per your preferences.
Knead the dough very well so that the wraps will be soft and give a soft, scrumptious and delicious taste.
Do not roll the roti ( chappati) too thin nor too thick, if its too thin then the wrap will turn out too crispy which in turn wont give a good taste, and on the contrary if the roti is too thick then you will feel you just having a chappati with very less filling , so while rolling the roti make sure it should be medium in thickness.
If the 2 things that is : kneading the dough and then rolling into a exact thickness are not proper then the wraps will not be as soft as it should be, which in due course will spoil the whole taste.
If you want you can top the potatoes mixture with fresh raw onion rings before rolling into a wrap.

CHICKEN WRAPS :

INGREDIENTS:
Same as above ingredients, just that instead of potatoes take 250 gms boneless chicken and take 4 finely chopped onions instead of 2.

METHOD:

Wash boneless chicken and chop into very small pieces.
In a pan/ wok, heat oil , add chopped garlic and green chillies, saute for a while.
Add onions and fry until they turn translucent.
Now add chicken pieces and saute on high flame, until half of the water dries up.
Add salt, pepper, soya sauce , vinegar, schezwan chutney, tomato sauce and red chilli sauce , mix well. Adjust the seasonings according to your taste.
Cover and cook until chicken is completely done.
Now off the gas and add carrots and capsicum, mix well.
Garnish with spring onions.
Make the wraps as per above instructions and then roll into a wrap.

NOTE:

While adding the sauces , add 2 – 3 tbsp soya sauce, 1 or 1 1/2 tbsp vinegar, 2 -3 tbsp red chilli sauce , and 2 – 3 tbsp schezwan chutney for best results.

While preparing potatoes wraps, the quantity of sauces are less, because when you add boiled potatoes it instantly absorbs the flavour of all the sauces , but preparing wraps with chicken filling , it takes long to absorb the flavour of seasonings which makes the wrap less tastier than potato wraps, so to give that same flavour you will have to add more sauces ( in quantity) accordingly.

You can increase or decrease the hottness as per your preferences, I like wraps tangy, spicy….so the taste is according to my preferences, but do increase or decrease the hotness according to your taste and preference.

PREPARATION TIME: 30 – 40 Minutes.
SERVES: 4 Persons.