Gluten-Free Nachani Wraps: Wholesome and Flavorful Delights

2 Mins read
Gluten Free Nachani Wraps

Prepare to indulge in a flavorful and wholesome culinary experience with our Gluten-Free Nachani Wraps. These wraps are not just a delicious snack; they are a testament to the fusion of vibrant flavors and dietary-conscious choices. Perfect for quick lunches, lunch boxes, or as a satisfying on-the-go meal during picnics, these wraps redefine the art of healthy eating.

This Recipe is free from:










Ingredients  for stuffing – 

  1. Carrot – sliced – 1
  2. Onion – sliced – 1
  3. Tomato – finely chopped  – 1
  4. Capsicum – sliced – 1 
  5. Potato – boild and smashed  – 2
  6. Ginger-garlic paste  – 1 TBSP
  7. Turmeric powder – 1 Tsp
  8. Red chili powder – 1 Tsp
  9. Cumin seeds powder – 1 Tsp
  10. Garam masala powder – 2 Tsp
  11. Hing powder – 1/4 Tsp
  12. Vegetable oil – 1 Tsp
  13. Salt to taste
  14. Cilantro – for garnishing

Method for stuffing –

  1. Heat a kadai over medium heat.  Once hot , add hing powder and ginger-garlic paste. Saute for 1-2 minutes. Add onions and saute. Do not brown the onions. Add carrot and mix well.
  2. Add tomatoes and mix well. Saute till tomatoes start leaving water. Add the dry masala’s salt to taste , turmeric powder , red chili powder , cumin seeds powder , garam masala powder and mix well. saute for 1-2 minutes.
  3. Add capsicum , boiled potato and mix well. Garnish with finely chopped cilantro. Do not over cook the vegetables. Let the crunch be there. 

Ingredients  for wraps- 

  1. Jowar flour – ½ cup
  2. Nachani flour – 1/2 cup
  3. Urad dal flour – 2 TBSP
  4. Water – 1 cup
  5. Salt – ⅛ Tsp

Method for wraps-

  1. In a bowl , take jowar , nachani and urad dal flour. Add salt to taste . Add boilng hot water and mix well. cover the mixture. Let it rest for 3-4 minutes.
  2.  While the mixture is still hot, knead it to a soft dough. Make into lemon size balls.
  3.  Dust the ball with some dry flour and gently roll the ball with a rolling pin. Roll it into a medium thickness and around 4 inch diameter. Carefully lift the bhakri with both your hands and place it on a hot iron griddle.
  4. Spread a little water with your hands on the surface of the Bhakri and then flip it over with a flat spatula.
  5.  Cook on high flame till some brown spots appear on the lower surface of the Bhakri.
  6.  Take it off the griddle flip again and gently put it directly on the flame.
  7.  Cook till you see brown spots or till it balloons up.

For the Wrap , take roti . Apply mint-coriander chutney or any spread of your choice.  Place a nice amount of filling and roll and seal of with a tooth pick. Serve with a side of ketchup or chutney of your choice.

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