The weather here nowadays is the best it can be. Bright & sunny most of the times with just a bit of drizzle thrown in now & then to cool it off. You would want to spend each weekend at the beach. Although that is practically not possible for us, we have decided to compensate for it by going away to the beach for a week – a day for each weekend of the summer! While we are super excited about the trip, we are also keeping our fingers crossed that the weather doesn't do a flip on us and it stays the same for the month end when we will be at the beach, after all its no fun if it keeps raining and gets too cold at the beach.
When it is hot around, you dont really feel like spending too much time in the kitchen and the sandwiches & wraps come to your rescue, giving you that much needed break from cooking as well as from the routine food. Our all time favourite is the Bombay style sandwich using this chutney. But every now & then we play around with different wraps for a change. When I came across this wrap on Sailu’s blog, I wanted to make it as soon as possible. We had it the next day for a light dinner and it was perfect. Its also perfect as an entry to Nupur’s Blog Bites #5 – Sandwiches & Wraps.
I did make some changes to suit the things I had with me, the significant one being that I used wholemeal pita bread instead of the wrap given in the recipe.
Spicy Kidney Bean Wrap
For the filling
- 1.5-2 cups Red Kidney Beans, cooked
- 1/2 tsp grated ginger
- 1/2 tsp Green Chilli paste
- 1/2 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/4 tsp Garam Masala
- 1 tblsp Tomato Ketchup
- 2 tblsp fresh coriander leaves, chopped
- 1 tblsp oil
For the spread
- 1/2 cup yogurt, beaten
- 1 small tomato, chopped
- Thinly sliced Onion
- 2 Wholemeal Pita Breads
Heat the oil in a pan. Add the grated ginger and chilli paste and fry. Next add all the dry spices along with salt and a little bit of water to prevent the spices from burning.
Add the tomato ketchup and mix well. Then add the cooked Red Kidney beans along with a little water, mix and let it cook for 5-7 minutes.
Add the coriander leaves, mix and turn off the heat.
Mix the yogurt, tomatoes and season with salt and keep ready.
To assemble, toast the Pita breads and then slice them open. Spread a little of the yogurt mixture and then spoon in the filling along with the sliced onions.
My Notes: The original recipe needed Kasuri methi to be added in the end while cooking the filling. I was going to do it but completely forgot about it. I am sure this would have given a different flavour to the filling.
Also for the yogurt mixture, Sailu uses hung yogurt while I just used normal one.
The best thing about this recipe is that it can be adapted in such a lot of ways. You can change the combination of spices, use other herbs such as oregano along with a touch of Tabasco sauce. Do you have any other ideas ?