Ragi Masala Chilla Wraps

A wholesome wrap made from ragi chilla batter using Tata Sampann flours and spices, filled with sautéed vegetables and a mint yogurt spread. Ragi adds extra nutrition and a unique flavor profile.

Ingredients: (Serves 4)

For the Chilla Batter:

- ½ cup Tata Sampann Besan (gram flour)
- ¼ cup Tata Sampann Moong Dal (soaked and ground)
- ¼ cup Tata Sampann Ragi Flour
- ¼tsp Tata Sampann Turmeric Powder
- ½ tsp Tata Sampann Red Chili Powder
- ½ tsp Tata Sampann Cumin Powder
- Salt to taste
- ½ cup water (adjust as needed)

For the Filling:

- 1 tbsp oil
- 1 cup spinach, chopped
- ½ cup carrots, grated
- ½ cup bell peppers, julienned
- ¼ cup onions, chopped
- Salt & pepper to taste

For Mint Yogurt Spread:

- ½ cup plain yogurt
- 2 tbsp fresh mint leaves, finely chopped
- Salt to taste

To Garnish:

- Tata Sampann Chaat Masala
- Fresh coriander leaves

Method:

Prepare the Batter:

In a mixing bowl, combine Tata Sampann besan, moong dal paste, ragi flour, turmeric powder, red chili powder, cumin powder, and salt.
Gradually add water to form a smooth, pourable batter.

Cook the Chillas:

- Heat a non-stick pan; lightly grease with oil.
- Pour a ladleful of batter and spread into a thin pancake.
- Cook on both sides until golden brown. Repeat for remaining batter.

Prepare the Filling:

- Heat oil in a pan; sauté onions until translucent.
- Add spinach, carrots, bell peppers; cook for 2–3 minutes until just tender. Season with salt and pepper.

Make Mint Yogurt Spread:

Mix yogurt with mint leaves and salt.

Assemble the Wraps:

- Place a chilla on a plate. Spread a layer of mint yogurt. Add sautéed vegetables in the center. Sprinkle Tata Sampann chaat masala and coriander.

- Roll tightly into a wrap.

Serve:
Slice wraps in half. Serve immediately with extra mint yogurt dip.