Oats soaked overnight in water - Oats 1 cup, water ¾ cup
hung yoghurt - ½ cup
Few sprigs of coriander leaves finely chopped.
Lemon juice - 1 tsp
Salt & pepper to taste.
Toasted Walnuts/Peanuts - 2 tbsp
Pickled beetroots & Carrots cut into cubes - 2 tbsp
FOR ASSEMBLING
Black chana hummus.
Lettuce leaves Romaine & Lollo rosso.
FOR QUAKER OATS TORTILLAS (DOUGH)
In a mixing bowl add oats flour, Refined flour, salt, oil & cold water little by little to make a soft dough, once dough is ready cover it with a thin muslin cloth and let it rest for 10 minutes.
Then divide into 4 balls and thinly roll each into tortilla and cook on a flat griddle for 5 minutes like chapatis by applying some oil or ghee.
FOR STUFFING
For tempering: Heat oil in a pan, add mustard seeds once they start crackling, add curry leaves, hing & chopped garlic cook.
In another mixing bowl add soaked oats & hung yoghurt, mix well, add prepared tempering to the oats and mix. Rest for half an hour so all the flavours can be absorbed, once ready mix finely chopped coriander leaves toasted walnuts/peanuts & lemon juice adjust seasoning.
FOR ASSEMBLING WRAP
Keep ready warm tortillas on a plain surface, spread a spoon full of black chana hummus evenly, arrange lettuce in a circular way leaving edges so it will be easy to roll.
Keep Oats stuffing in the centre, add in pickled beetroots & carrot cubes, roll & serve.
