The capital city of Himachal Pradesh in India, Shimla has many farms of capsicum. Hence, the Hindi name. Besides this, though not loved by all, this veggie is the most essential whenever you plan to dish-up an Indo-Chinese recipe. Stuff them up with cheese, beans, other veggies or meats or just make a simple sabzi, it will surely add that exciting crisp to your creations. So here is the recipe:
- Green capsicum grilled ½ cup
- Yellow bell pepper grilled ½ cup
- Red bell pepper grilled ½ cup
- Button mushrooms grilled ¼ cup
- Babycorn grilled 2 tablespoons
- Lettuce leaves assorted 3-4
- Eggless mayonnaise 4 tablespoons
- Refined flour (maida) 1 cup
- Cornmeal ½ cup
- Turmeric powder ¼ teaspoon
- Salt to taste
- Parmesan cheese powder 2 tablespoons + 1 teaspoon
- Crushed black peppercorns to taste
- Mustard paste 1 tablespoon
- Tomato ketchup 2 teaspoons
- To make tortilla, combine refined flour, cornmeal, turmeric powder and salt in a bowl and mix well. Add enough warm water and knead into a soft dough.
- Divide the dough into small equal portions and flatten. Dust some flour on the tabletop and roll out into thin discs dusting with refined flour.
- Heat a non-stick tawa. Place the tortillas on it one by one, and roast till cooked on both sides.
- Wrap the prepared tortillas in aluminum foil.
- Mix bell peppers, mushrooms, babycorns, 2 tablespoons mayonnaise, 2 tablespoons parmesan cheese powder, crushed peppercorns, salt, mustard paste in a bowl.
- Combine remaining mayonnaise, tomato ketchup, salt, crushed peppercorns and 1 teaspoon parmesan cheese powder in a bowl and mix well.
- Apply prepared mayonnaise-ketchup mixture on each tortilla, tear and arrange lettuce leaves on one side, place a portion of prepared vegetable mixture over the lettuce and roll to make a wrap. Similarly prepare the rest.
- Halve the prepared wraps and serve immediately.