Bhagat Muthia with Gluten-free Wraps

The tastiest little lentil balls ever! Packed with nutrition and so versatile! I used them this time in a wrap with some stir-fried peppers, hummus, tahini and chilli sauce. Look out for my next post on how to make them into a curry. Meanwhile, I hope your tastebuds dance as you bite into these crispy balls of goodness!

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 Bhagat muthia/ Lentil balls

 

Ingredients

  • 1 cup pea dhal (soaked overnight)

  • 1/2 large roughly chopped onion

  • 1 tsp salt

  • 1/2 tsp turmeric powder

  • 1 tsp coriander and cumin powder

  • 1/2 tsp garam masala

  • 1/2 tsp fresh minced ginger

  • 1/2 tsp fresh minced garlic

  • 1 tsp fresh minced green chilli

  • A handful of chopped fresh coriander

  • 2 tsp brown sesame seeds

  • 1/2 tsp ajwain seeds

  • 1/2 tsp baking powder

  • 1 Tbsp lemon juice

  • Coconut oil to deep fry

 

Method

  1. After soaking overnight, rinse pea dhal thoroughly and dry on a cloth for a few minutes.

  2. Add pea dhal to a food processor, with all the ingredients except the baking powder. Grind to a coarse mixture.

  3. If you’d like to freeze some of the lentil mixture to use at another time, you can do so at this point.

  4. When you’re ready to fry, add in the baking powder and form small balls.

  5. Deep fry in coconut oil set on a medium heat so that the balls get thoroughly cooked and crispy.

  6. Drain on a paper towel.

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 Gluten-free Wraps

 

Ingredients

  • 1 cup gluten-free flour mix

  • ½ cup coconut flour

  • ½ cup tapioca flour

  • ½ tsp Himalayan pink salt (or to taste)

  • ½ cup coconut cream

  • ½ cup water (may adjust depending on the consistency of the batter)

  • Coconut oil for frying

 

Method

  1. Sift all flours and salt together.

  2. Make a well in the centre of the flour mixture and add coconut cream plus water. Whisk to form a pancake-like batter. Add water to adjust the consistency if required.

  3. Pour a ladle-full of batter onto a flat, non-stick pan set on medium heat. Spread the batter evenly across the pan, making circles from the middle towards the outer rim of the pan. It should look like a pancake.

  4. When you see that the batter has bubbled, use a flat spatula to flip over and allow to cook on the other side. Note that since gluten-free flours are used, it will take slightly longer to cook than gluten-based flours.

  5. When the wrap is fully cooked through, it should be slightly crispy too.

  6. Use the lentil balls and any other fillings of your choice to make a delicious, nutrition-packed wrap!

Main plateJanishthaLentils, Muthia, Vegetarian, Vegan, Gluten-freeComment