Tandoori Aloo Wrap,easy and lip-smacking wrap!Recipe link : http://tarladalal.com/Tandoori-Aloo-Wrap-(-Wraps-and-Rolls)-32645rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Tandoori Aloo WrapBaby potatoes tossed in a spicy paste and then wrapped up with a flavoured curd dressing -- let's see if you can say 'no' to this! the mildness of curds complements the spicy tandoori aloo in this lip-smacking wrap! when making for kids reduce the chilli-garlic chutney and instead increase the amount of fresh cream used in this recipePreparation Time: 20 minutesCooking Time: 15 minutesMakes 4 wrapsIngredientsFor The Roti1 cup whole wheat flour (gehun ka atta)1 tbsp oila pinch of saltwhole wheat flour (gehun ka atta) for rollingTo Be Blended Into A Chilli-garlic Paste (using Enough Water)6 whole dry kashmiri red chillies4 garlic (lehsun) cloves1 tsp roughly chopped ginger (adrak)1 tbsp coriander-cumin seeds (dhania-jeera) powderFor The Tandoori Aloo Stuffing1 1/4 cups baby potatoes , boiled , peeled and cut into halves1 tbsp oil1 tsp dried fenugreek leaves (kasuri methi)1 tbsp finely chopped coriander (dhania)2 tbsp fresh creamsalt to tasteTo Be Mixed Into A Curd Dressing1/2 cup thick curds (dahi) , whiskedsalt to taste2 tsp finely chopped garlic (lehsun)1/2 tsp roasted cumin seeds (jeera) powdera pinch of sugar4 tsp milk1/4 cup finely chopped spring onion greensOther Ingredients1 cup shredded cabbage8 tbsp grated carrot1 tsp chaat masalaMethod For the roti1. Combine all the ingredients in a bowl and knead into a soft dough using enough water. Keep aside.2. Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8") diameter circle using a little flour.3. Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside.For the aloo stuffing1. Heat the oil in a broad non-stick pan, add the prepared chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.2. Add the dried fenugreek leaves, mix well and cook for 1 more minute, while stirring continuously.3. Add the coriander, fresh cream and salt, mix well and cook on a medium flame for a few more seconds.4. Add the potatoes, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Keep aside.How to proceed1. Just before serving, warm a roti on a non-stick tava.2. Place the roti on a clean, dry surface and arrange 1/4th of the prepared tandoori aloo stuffing in a row in the centre of the roti.3. Spread 1/4 cup of cabbage and 2 tbsp of carrots over it.4. Sprinkle 1/4 tsp of chaat masala over it.5. Finally spread 1/4th of the prepared dressing over it and roll the roti tightly.6. Repeat with the remaining ingredients to make 3 more wraps.7. Serve immediately.Tips1. To induce the baby potatoes to absorb the flavours of the paste, scrub the baby potatoes roughly.