Punjabi Kabab Wrap Recipe

Punjabi Kabab Wrap

  • Prep Time
    490 minutes
  • Cook Time
    5 minutes
  • Difficulty Level
    Intermediate

Punjabi Kabab Wrap is a protein-rich meal.

Punjabi Kabab Wrap is the best snack for a kid’s lunch box. This is a quick and easy to prepare dish using black chickpea, cooked roti, green chutney, and some spices. In addition, you can serve it as a party snack as well. This dish has a unique taste with tasty black chickpea kabab. It is a wonderful and healthy addition to your diet. Furthermore, it is a nice option for your special occasion too. So, try to prepare it at home and enjoy it with family and friends. Share your feedback in the comment section.

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This recipe was prepared by a lovely Mom: Shveta Chopra From Punjab

Tips and Suggestions by a Mom Chef:

  • Take 3 to 4 boiled potatoes for 1 Cup of black chickpea.
  • Black pepper, cinnamon stick, and cardamom should be ground fresh to make the spice mixture.

For more such exciting recipes like Punjabi Kabab Wrap, please click on the following links :

  1. Tawa Tamatar Chutney | Tomato Chutney
  2. Dhaba Style Paneer Sabji Without Tomato
  3. Desi Pav Bhaji Sandwich On Tawa

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Ingredients

  • Black chickpea / Kala chana - 1 Cup
  • Water - As required
  • Boiled Potatoes / Uble Hue Aloo - 3 to 4 Peeled and Mashed
  • Salt - As per taste
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp
  • Coriander Powder / Dhaniya Powder - 1 tsp
  • Spices Mixture ( Black pepper, cinnamon stick, and cardamom) - 1/2 tsp
  • Cinnamon Stick Powder / Dalchini Powder - 1/2 tsp
  • Green Chilli / Hari Mirchi - 1 to 2 Finely chopped
  • Coriander Leaves / Hara Dhaniya - A handful + For garnishing
  • Ginger / Adrak - 1 Inch grated
  • Garlic / Lahsun - 3 to 4 Cloves crushed (optional)
  • Chaat Masala - 1/2 tsp
  • Oil - As required
  • FOR SERVING :
  • Green Chutney / Hari Chutney - As required
  • Cooked Roti - 1
  • Sirka Wale Pyaz - As required
  • Curd Dip - As required
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. Soak black chickpea overnight. Transfer soaked chickpea to a pressure cooker. Cook it for 3 to 4 whistles or until it turns soft. Once done, strain chickpea.
  2. Take boiled black chickpea in a grinding jar. Grind it for a few seconds.
  3. Take boiled potato in a mixing plate. Add ground black chickpea, salt, red chilli powder, coriander powder, spices mixture, cinnamon stick powder, green chilli, coriander leaves, ginger, garlic, and chaat masala. Mix well.
  4. Take a small ball-sized portion of the mixture. Press it with your hands and prepare flattened kabab. Likewise, prepare all kababs.
  5. Meanwhile, heat a tawa over medium flame. Place the prepared kabab in a pan. Add a little oil. Roast it on a low to medium flame for 3 to 4 minutes.
  6. Flip it and roast it from another side on a low to medium flame for 3 to 4 minutes. Likewise, roast all kababs. Once done, take it out on a plate. Keep it aside.
  7. FOR SERVING :
  8. 1) Take a cooked roti and apply green chutney on it. Then arrange the prepared kababs vertically on it. Add sirka wale pyaz and green chutney on it.
  9. Now fold the roti to make a wrap. Press it.
  10. 2) Take small poori sized roti. Add the prepared kabab on it. Now add curd dip on it. Then put sirka wale pyaz on it and add green chutney on it.
  11. 'Punjabi Kabab Wrap' is ready to be served.

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