Kidney Bean & Cream Roti Wrap Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Kidney Bean & Cream Roti Wrap Recipe – Authentic Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying, and flavourful meal. And let me tell you, these Kidney Bean & Cream Roti Wraps are it. I first made these when I was craving something comforting and a little bit different, and they’ve been a family favourite ever since. They’re basically a hug in a wrap! This recipe brings the vibrant flavours of North Indian street food right to your kitchen.

Why You’ll Love This Recipe

These wraps are seriously addictive. They’re packed with a creamy, spiced kidney bean filling, wrapped in soft, slightly chewy roti, and bursting with fresh flavours. They’re perfect for a quick lunch, a light dinner, or even a fun snack. Plus, they’re surprisingly easy to make – even if you’re not a seasoned roti-roller! You’ll love how quickly they come together, and how much flavour they deliver.

Ingredients

Here’s what you’ll need to create these delicious wraps:

• 1 cup whole wheat flour (atta) – about 140g
• ¾ cup maida (all-purpose flour) – about 90g
• ½ tsp salt
• Pinch of baking powder
• 1 ½ cups cooked kidney beans (rajma) – about 300g
• ½ tsp ginger-green chili paste
• ½ tsp red chili powder (adjust to your spice preference!)
• ½ tsp coriander powder
• Pinch of cumin powder
• Pinch of garam masala
• 1 tbsp tomato ketchup
• 1 tsp fresh cream (malai)
• 2-3 tsps oil
• ½ cup hung yogurt – about 120g
• 2 onions (finely sliced)
• Few tbsp green chutney
• Coriander leaves, for garnish
• Lemon juice, to drizzle

Ingredient Notes

Let’s talk ingredients for a sec! Using a blend of atta and maida for the roti gives you the best of both worlds – the health benefits of whole wheat and the soft texture of all-purpose flour. Don’t skip the kasuri methi (dried fenugreek leaves) in the filling; it adds a unique, slightly smoky flavour that’s just incredible.

Kidney beans, or rajma, are super popular in North Indian cuisine, especially in dishes like Rajma Masala. They’re hearty, filling, and soak up all those lovely spices beautifully. Hung yogurt is yogurt that’s been strained to remove excess water, making it thicker and creamier – perfect for a cooling spread. If you don’t have hung yogurt, you can strain regular yogurt through a cheesecloth for a couple of hours.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the dough: In a large bowl, mix together the whole wheat flour, maida, salt, and baking powder. Gradually add water, a little at a time, and knead until you form a soft, pliable dough. Cover and let it rest for about 20 minutes. This resting time is key – it allows the gluten to relax, making the rotis easier to roll.
2. Cook the filling: Heat the oil in a pan over medium heat. Add the ginger-green chili paste and sauté for a minute until fragrant. Now, add the red chili powder, coriander powder, cumin powder, and garam masala. Cook for another 30 seconds, stirring constantly to prevent burning.
3. Add the cooked kidney beans and tomato ketchup. Stir well to combine. Simmer for about 5-7 minutes, or until the mixture thickens slightly.
4. Stir in the kasuri methi and fresh cream. Give it a good mix and cook for another minute. Remove from heat and set aside.
5. Make the spreads: In a small bowl, mix the hung yogurt with the cucumber, tomato, and salt. In another bowl, combine the finely sliced onions with the green chutney.
6. Roll the rotis: Divide the dough into equal-sized balls (about 6-7). On a lightly floured surface, roll each ball into a 6-7 inch circle.
7. Cook the rotis: Heat a hot tawa (flat griddle) over medium-high heat. Cook each roti for about 30-60 seconds per side, or until lightly browned spots appear. You can also brush a little oil around the edges while cooking.
8. Assemble the wraps: Lay a roti flat. Spread a generous layer of the yogurt mixture over it. Top with the onion-chutney mix, followed by the kidney bean filling. Garnish with fresh coriander leaves and a drizzle of lemon juice.
9. Roll the roti tightly, like a burrito.

Expert Tips

• Don’t overknead the dough, or the rotis will be tough.
• If the filling is too dry, add a splash of water.
• For softer rotis, cover them with a clean kitchen towel while you roll and cook the rest.
• A well-heated tawa is crucial for perfectly cooked rotis.

Variations

• Vegan Adaptation: Swap the fresh cream and hung yogurt for plant-based alternatives. Coconut yogurt and cashew cream work beautifully!
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of atta and maida. Just be sure to check the blend’s instructions for the best results.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of red chili powder. Or, if you like it hot, add a pinch of cayenne pepper! My friend, Priya, always adds a dash of smoked paprika for extra depth.
• Festival Adaptation: These wraps are a fantastic quick meal option during festivals like Janmashtami or Navratri when you want something satisfying but don’t have a ton of time.

Serving Suggestions

Serve these Kidney Bean & Cream Roti Wraps immediately for the best flavour and texture. They’re delicious on their own, or you can pair them with a side of raita or a simple salad.

Storage Instructions

Leftover wraps can be stored in an airtight container in the refrigerator for up to 2 days. However, they’re best enjoyed fresh! The filling can be stored separately for up to 3 days.

FAQs

1. Can I use canned kidney beans instead of cooking them from scratch?

Absolutely! Just make sure to rinse and drain the canned beans thoroughly before using them.

2. What is kasuri methi and can I substitute it?

Kasuri methi is dried fenugreek leaves. It has a unique, slightly bitter flavour that adds a lot of depth to Indian dishes. If you can’t find it, you can try substituting with a teaspoon of dried oregano, but it won’t be quite the same.

3. How can I make the roti dough ahead of time?

You can definitely make the dough ahead of time! Just prepare it as instructed, then store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.

4. Can I grill or pan-fry the wraps after assembling?

Yes, you can! Grilling or pan-frying the wraps for a minute or two per side will give them a nice crispy texture.

5. What is the best way to prevent the wraps from becoming soggy?

Make sure the filling isn’t too wet. And wrap the assembled wraps tightly in foil or butter paper to help keep them from absorbing moisture.