Leftover Rajma Wrap – It’s Different!

Name: Leftover Rajma Wrap – It’s Different!
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: Indian
Ingredients: 2-3 Potatoes, cut into wedges; Salt, to taste; 1/4 tsp Black Pepper, crushed; 2 tsp Cooking Oil,; 2 cup Leftover Rajma Masala,; 1 cup Onion, chopped; 3/4 cup Tomato, chopped; 2-4 clove Garlic, chopped; 1 tbsp Cooking Oil,; 50-100 g Cheese, as needed; 1/4 tsp Black Pepper, crushed; 1 tsp Chilli Flakes,; Salad Leaves, as needed; Onion, sliced, as needed; Mixed Bell Pepper, chopped, as needed; Avocado, cubed, as needed; Black Olives, as needed; Cucumber, thinly sliced, as needed; Pink Radish, thinly sliced, as needed; Chili Paprika Sauce, as needed; Hung Curd, as needed; 6 Tortilla,

Call it a roll, a wrap, or a Frankie – Your choice. But you have to try this delicious, flavourful, and very different wrap recipe. I can guarantee you that after having this, you will stop buying wraps from restaurants. It is creamy, crunchy, a little sweet, a little sour, and a lot tasty. Perfect for a quick lunch or dinner and even for a delightful weekend brunch.

STORY TIME

Let me share how we discovered this wrap.

Do you know Faasos – an Indian online food service? One day, we decided to order food online. We started looking at the menu of Faasos. They had very exciting veg wraps on their menu. I only remember Dal Makhani though because that is what we ordered and it was extremely delicious. I don’t know if they still have those wraps.

During the COVID lockdown time, we started craving those wraps. But since we were not ordering anything at that time, we have one option left – make it at home. Not only we tried dal makhani wrap at home but also made some wraps with leftover rajma (kidney bean curry) & chhole (chickpea curry). All three wraps were extremely delicious. Since then, whenever we make these curries at home, we always make some extra so that we can have these wraps the next day.

One more thing which we tried in this recipe is hung curd. It is such a good replacement for sour cream. It tastes exactly the same. So you don’t need any sour cream. Just hang some yogurt in a cloth for a few hours and you are good to go. You can also try hung curd dip. Recipe of the same shared in dal makhani wrap.

If you don’t have time, watch the video instead.

COMPONENTS OF VEG KIDNEY BEAN WRAP

You can be as creative as you want. You can make your own adjustments to this recipe. This recipe is quite forgiving. You don’t need to stick to the exact recipe. Just follow your heart 🙂

But below are the preparation you need to do for this recipe:

Punjabi Rajma Masala: I already have the recipe for it. You can check it out here. We need thick rajma masala for this recipe otherwise it will be difficult to fill it in the wrap. Generally, rajma masala gets thicker by the next day but if you still have a lot of curry in your rajma masala, just strain it using a sieve. A little curry is all right because that will be evaporated while making the wrap filling.
Baked Potatoes: It is the soul of this wrap. We tried it randomly one day with one of our wraps and it just changed the game of that recipe altogether. It tasted so good that since then we add baked potatoes in every wrap we make. You must try it.
Fresh Salad: Salad adds a nice crunch and freshness to the wraps. You can add any salad vegetable you like – onion, tomato, avocado, celery, bell peppers, olives, radish, greens. I add them all. Especially Avocados. They add a nice creaminess to this wrap.
Hung Curd: We don’t like to use mayonnaise or any other spread for these wraps. Hung curd goes very well with most wraps. Just hang some yogurt/curd in a cloth or a regular sieve which we use to strain the tea. Leave it like that at least for 1 hour so that it becomes all thick and creamy. If you don’t have time, just hang it when you start your preparation.

ADJUSTMENTS – YOU MAY WANT TO MAKE

Tortilla: You can make this wrap using a store-bought tortilla or you can make tortillas at home too. You can even use whole wheat chapati/roti or paratha. Just make sure to make it slightly bigger in size so that it will be easier to roll it well.
Sauce: I like the sauce which is slightly sweeter in taste. But you can use any sauce or even tomato ketchup in this recipe. If you don’t want, you can skip it too.
Hung Curd: I use hung curd because it is easily available and always in my home. But you can even use sour cream in place of the hung curd.
Baked Potatoes: Sure. You can make this recipe using pan-fried potatoes too. But it will be different. The different cooking method changes the taste and the texture. We love it with baked potatoes. I would suggest that try it with that too.

HOW TO STORE IT?

I always make it fresh but if you want to make a big batch and store it, you can do that. Just make the wraps, put them in an air tight container and store them in your freezer for a few weeks. When you want to eat it, just heat them well and enjoy.

If you don’t feel like having wraps, you can try our other kidney bean/rajma recipes – Punjabi Rajma Masala or Rajma Patty Burger with Mango Salsa. Both the recipes are delicious.

Now grab all the ingredients and let’s make some exciting rajma wraps from the leftover rajma masala. If you have kids, imagine how many veggies you can make them eat in one serving. Right?

I hope you will love this vegetarian, simple, delicious rajma/kidney bean wrap recipe. If you try it, please share the photos on Instagram and tag us too @marriedfriends. We love to see your recreation of our recipes.

Take care.

Love from us.