Chana Kathi Roll Chickpea Chutney Wraps
User Reviews
5
Chana Kathi Roll Chickpea Chutney Wraps
Description
This recipe starts by cooking chickpeas in a blend of ground coriander, cumin, black pepper, cayenne, paprika, fenugreek leaves, cardamom, cinnamon, garlic powder, onion powder, minced ginger, lemon juice, salt, and water. These spices infuse the chickpeas with robust flavor while the water reduces to concentrate the sauce. The chickpeas are then combined with freshly chopped onion and tomato tossed in cilantro-mint chutney and lemon juice to add bright, tangy notes.
The wraps are assembled by layering lettuce and the spiced chickpeas on warm flatbread, followed by the tomato-onion-chutney mixture, and finishing with a sprinkle of chaat masala or dried mango powder for an added tangy spice complexity. Variations include making a chaat-style dish with tortilla chips or substituting chickpeas with other beans or pressed tofu for different protein options. Gluten-free alternatives such as gluten-free wraps or lettuce leaves can also be used.
These wraps store well when components are kept separate, refrigerating chickpeas, chutney, and toppings individually for up to three days, then assembling fresh before serving. This ensures optimal texture and flavor freshness.
Ingredients
For the spicy chickpeas:
- 15 oz chickpeas canned drained or cooked (1 1/2 cups
- 2 teaspoons ground coriander
- 1 teaspoon cumin ground
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon fenugreek leaves dried
- 1/2 teaspoon ground cardamom
- cinnamon all spice and cloves, a good pinch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons ginger minced
- 2 teaspoons lemon juice
- ½ teaspoon salt
- 1/4 cup water
For the wrap:
- 1 Recipe cilantro-mint chutney or plain cilantro chutney
- lettuce as needed, chopped
- 1/2 red onion thinly sliced, medium
- 1 tomato thinly sliced into half moons
- 1/2 teaspoon chaat masala or use dried mango powder(amchur)
- 3 tortillas plain, as needed
- 3 paratha
- 3 rotis
- 3 chapati
- 3 flatbread
Instructions
- Make the spicy chickpeas: Add the chickpeas and all of the ingredients to a skillet over medium heat and mix well. Cook until the water reduces.It can take anywhere from 4-6 minutes, depending on your stove and pan.
- You can also add a few drops of oil to help the spices taste more vibrant. If you don't want to measure all the spices, you can also use 2 teaspoons garam masala or 1.5 tablespoons of chana masala blend. You can get this in an Indian store. Taste and adjust salt and flavor, then take off heat.
- Warm up the tortillas or flat bread and set aside by heating them on a skillet with some vegan butter or oil. Omit oil for Oilfree.
- In a bowl add chopped onion, tomato slices and add in 3-4 tablespoons of the chutney and toss well to coat. Also add 1/2 to 1 teaspoon lemon juice if your chutney isn't tangy enough and mix in.
- Assemble: Layer some lettuce in the tortillas and add the chickpeas. Add the tomato onion mixture and sprinkle some chaat masala all over and then serve. Wrap them up in some parchment paper, and store or serve as needed. You can also make a burrito out of it so that you can carry it for a snack.
Notes
- Store chickpeas, tomato-onion topping, and chutney separately in the refrigerator for up to three days to maintain freshness and texture.
- For a chaat variation, serve the chickpeas and toppings layered over tortilla chips or Indian papdi, garnished with tamarind chutney and cilantro.
- Use other beans like brown chickpeas, black beans, or black-eyed peas, or substitute with pressed and cubed tofu tossed in the same spices and lemon juice, then baked for 20 minutes.
- Opt for gluten-free wraps or serve the filling in lettuce leaves for a gluten-free option.
- This recipe is nut-free, suitable for those avoiding nuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 15g | 30% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 559mg | 23% |
| Potassium | 651mg | 14% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 826IU | 17% |
| Vitamin C | 12mg | 13% |
| Calcium | 125mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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