This chana kathi roll has a spicy filling of chickpeas in a tortilla or Indian bread of your choice with a coriander chutney and pickled onions. It's tasty, protein rich, and quick meal for lunch.
Duration: 30 minutes
Portions: 4
What do you need?
For the pickled onions:
1 large red onion
60 ml white vinegar
60 ml of water
2 tbsp sugar
1 tsp salt
For the spicy chickpeas:
480 grams chickpeas (drained weight)
2 tbsp sunflower oil
1.5 tsp cumin seeds
1 tsp coriander powder
1.5 tsp garam masala
0.5 tsp chilli powder (or to taste)
1 tsp ginger-garlic paste
3 tbsp water
0.5 tsp salt
For the wraps:
4 tortilla, paratha, chapati or naan
Coriander chutney (see the recipe here)
Handful of fresh coriander
1 lime
What should you do?
1. It tastes best if you make the onions a few hours (at least 1 hour) in advance. To do this, cut a red onion into thin half rings. Then put a saucepan on the stove and add 60 ml white vinegar, 60 ml water, 2 tbsp sugar and 1 tbsp salt and cook until the sugar has dissolved. Add the sliced onions to a glass jar and pour the vinegar mixture over it. Stir and refrigerate.
2. Add 2 tbsp sunflower oil to a frying pan along with 1.5 tsp cumin seeds. After 30 seconds you can add the following spices: 1 tsp coriander powder, 1.5 tsp garam masala and 0.5 tsp chili powder (or to taste). Stir well, immediately add 1 tsp ginger-garlic paste and stir again.
3. After frying the spices briefly, you can add the chickpeas. Stir well and add 3 tbsp water. Bake for about 4 minutes and turn off the heat.
4. Make the coriander chutney, according to this recipe. You can add some soy yoghurt to the recipe, but then you will need less water.
5. Grab your tortilla, paratha, chapati or naan and spread about 2 tbsp coriander chutney over it. Then add the spicy chickpeas in the centre and garnish with fresh coriander, juice of one lime and the pickled onions.
Enjoy your meal!