Jain Salad Wrap In Gujarati | Snacky Ideas by Amisha Doshi | Sanjeev Kapoor Khazana

Ingredients

1 medium tomato, deseeded and cut into strips

½ small purple cabbage, shredded

1 cup shredded iceberg lettuce leaves + as required

1½ cups refined flour + for dusting and coating

Salt to taste

A pinch baking soda

A pinch castor sugar

2 tablespoons yogurt

1 tablespoon butter + for greasing and brushing

¼ cup Jain mayonnaise

1 teaspoon mustard paste

Crushed black peppercorns to taste

½ teaspoon tomato ketchup

4 cheese slices

Method

1. Take flour in a bowl. Add salt, baking soda, castor sugar and yogurt and mix. Add some water and knead into a soft dough.

2. Transfer dough on the worktop, add 1 tablespoon butter and knead well, dusting with some flour. Transfer in the same bowl and set aside for 10-15 minutes.

3. Divide the dough into equal portions, coat with some flour and roll out to make thick discs.

4. Heat a non-stick tawa. Roast the discs from both sides till light golden and half cooked.

5. Take mayonnaise in another bowl. Add mustard paste, crushed peppercorns and tomato ketchup and mix well.

6. Spread some mayonnaise mixture in the centre of each roasted disc. Place few tomato strips, purple cabbage, iceberg lettuce leaves and cheese slice and wrap.

7. Heat an electric grill toaster and grease with some butter. Place the prepared wraps, brush some butter on top, cover and cook till grill marks appear.

8. Spread some shredded iceberg lettuce leaves on a serving platter, place the grilled wraps and serve hot.