Chickpea-Cumin wrap with yogurt dip

I’ve subscribed to GoodFood magazine for two months now, and it is one of the best sources of inspirations I’ve had, in terms of recipe and also the photography angles. All of them are so professionally done, and are so well styled that even an attempt at attaining that level of perfection makes me a better photographer and cook. :-)

This recipe is from the April edition of GoodFood India, and is one of the easiest and healthiest dinners I’ve prepared. It took me exactly 15 min to put together the filling for the wrap and another 5 min to get the dip ready.

The original recipe asks for tortillas , but I used the regular wheat rotis/phulkas . Also the next time I make this, I am going to add some garlic, and another herb for more flavour.

Ingredients [Serves 3]
Wheat phulkas – 3
Chickpeas – 1/4 C, soaked overnight and pressure cooked
Cumin – 1 Tbsp
Olive oil – 2 Tbsp
Tomatoes – 1 C, washed and diced in inch-sized cubes
Green chillies – 2, finely diced
Salt – to taste
Lemon juice – 1 Tbsp

For the dip
Yogurt – 1 C
Mint chutney – 1 Tsp [Optional]
Coriander leaves – a bunch

Method
Heat the olive oil in a pan, and roast the cumin seeds in it till the aroma fills the kitchen.
Sauté the tomatoes, green chillies and chickpeas together on medium heat for 10 mins, or till the water from the tomatoes evaporates. Mix in salt, and sauté for another 5 min.

Beat the yogurt until there are no chunks of it left, and stir in the mint chutney, if using. Garnish with coriander leaves.

Stir in the lemon juice in both the chickpea-cumin filling and the yogurt dip.

Scoop in a spoonful of the filling on one roti and pour a spoonful of the yogurt dip on it. Fold in the roti and serve immediately!