Jeera Aloo Wrap / Roll
These Healthy Jeera Aloo Wraps are not just delicious but also pack a punch of nutrition. Easy to make and perfect for any meal, they’re a must-try for anyone looking to eat healthy without compromising on taste.

1 Piece
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Improves Digestion: The cumin seeds and asafoetida aid in digestion, making this dish gentle on the stomach.
Rich in Fiber: The inclusion of bottle gourd, carrot, and jowar flour adds fiber, promoting a healthy digestive system.
Balances Blood Sugar: The combination of complex carbohydrates and fiber helps in maintaining stable blood sugar levels.
Packed with Nutrients: Potatoes, bottle gourd, and carrots provide essential vitamins and minerals like potassium and Vitamin A.
Boosts Immunity: The spices used, particularly turmeric, are known for their anti-inflammatory and immune-boosting properties.
270 kcal
in 104g
Protein:
7g
Fats:
8g
Carbs:
40g
Cholesterol:
5mg
Sodium, Na:
350mg
Potassium, K:
550mg
Jeera Aloo, a beloved dish in Indian households, gets a healthy twist in this recipe. Combining the flavorful spices with nutrient-rich vegetables, this Jeera Aloo Wrap is not just tasty but also a powerhouse of nutrition. Perfect for lunch boxes, quick meals, or even a healthy snack, these wraps are easy to make and incredibly satisfying. Let’s dive into this step-by-step guide to creating these healthy wraps.
Ingredients
4
1 tablespoon Ghee
1 tablespoon Cumin seeds
half teaspoon Asafoetida
5 pieces Potatoes
1 teaspoon Coriander powder
1 teaspoon Red chili powder
half teaspoon Turmeric powder
1 teaspoon Amchur powder
1 teaspoon Garam masala
Salt as per taste
1 tablespoon Fresh coriander
1 cup Wheat flour
quarter cup Soybean flour
quarter cup Jowar flour
half cup Bottle gourd
half cup Carrot
1 teaspoon Ghee
Tips
You can add other grated vegetables like beetroot or spinach to the chapati dough for added nutrition and color.
Directions
Heat the ghee in a wok on medium heat.
Add cumin seeds and asafoetida, allowing the jeera to crackle and release its aroma.
Add the diced potatoes and sauté for 7-8 minutes until they start to soften.
Mix in the coriander powder, red chili powder, turmeric powder, amchur powder, garam masala, and salt. Sauté for an additional minute.
Sprinkle a little water over the potatoes, cover the wok, and cook for 3-4 more minutes until the potatoes are fully cooked.
Finish by adding freshly chopped coriander leaves. Set aside.
In a mixing bowl, combine wheat flour, soybean flour, jowar flour, grated bottle gourd, grated carrot, and salt.
Mix well by squeezing the grated vegetables into the flour mixture. Gradually add water as needed to form a soft dough.
Once the dough is formed, apply ghee to the surface, cover it with a damp cloth, and let it rest for 15-20 minutes.
Divide the dough into equal portions and roll each portion into a ball.
Dust the dough balls with dry flour and roll them out into thin, mini chapatis using a rolling pin.
Cook each chapati on a hot tawa until both sides are golden and cooked through.
Take a cooked chapati and apply a thin layer of ketchup or your favorite spread.
Add a generous portion of the prepared jeera aloo filling in the center.
Roll the chapati tightly around the filling to form a wrap.
Notes
Individuals with high cholesterol should limit the use of ghee.
Those with gluten intolerance should avoid wheat flour in the chapati.
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