Ingredients

• 1/2 tsp roasted cumin seeds (jeera) powder
• 1/2 tbsp lemon juice4 whole wheat Phulkas , approx. 200 mm. (8″) in diameter
• For the hummus
• 1/2 cup kabuli chana (white chick peas), soaked
• 1 1/2 tsp chopped garlic
• 1 tbsp lemon juice
• 4 tbsp low fat curds (dahi)
• Salt to taste
• For the salad
• 1/2 cup tomatoes, thinly sliced
• 1/2 cup sliced spring onions
• 1/2 cup carrot , cut into thin strips
• 1/2 cup bean sprouts
• 1 cup lettuce ,shredded
• 2 tbsp finely chopped corriander (dhania)
• 2 tbsp finely chopped mint leaves (phudina)
• 1 tsp olive oil or oil
• salt to taste

Preparation

1. Soak the Kabuli chana in water for 6 hours making sure that they are covered with water.
2. Cook the Kabuli chana in a pressure cooker. Cool and drain. Keep the drained liquid aside.
3. Add the olive oil, lemon juice, curds, cooked Kabuli chana, garlic, salt and some of the strained water in a blender and blend until smooth. If the mixture is too thick, add 2 to 3 tablespoons of the reserved liquid.
4. Keep refrigerated.

For the Salad

1. Combine all the vegetables, bean sprouts and lettuce in a bowl and refrigerate for at least 30 minutes.
2. Just before serving, add the cumin powder, lemon juice, olive oil and salt and mix well.

How to Proceed

1. Place one chapati on a clean dry surface.
2. Spread an even layer of hummus on the chapati.
3. Top with a generous portion of salad in the centre of the chapati and roll up tightly.
4. Repeat to make the remaining 3 wraps.
5. Serve immediately.