TRI-COLOR TOTTILLA WRAPS

Preparation time: 15 minutes

Cooking time: 10 minutes

Serves: 8

Ingredients:

For tri- color tortillas
4 cup All purpose flour
1 cup Wheat flour
3/4 cup Ghee
3/4 tsp Baking powder
1 tsp Salt
1 cup spinach chopped
1 beetroot

For Filling:

3 cup spinach
1/3 cup cottage cheese or tofu crumbled
1/3 cup cream cheese or sour cream
1 tsp cumin powder
1 tsp garlic powder or garlic paste
1/2 tsp black pepper powder
1/4 tsp Crushed red chili flakes optional
Salt to taste

Method:

1. Clean the the spinach with running water and drain it. Grind it using little water to make a puree of it and keep aside.
2. Clean the beetroot,boil it,peel it,chop it and make a puree using grinder. Keep aside.
3. In a mixing bowl, add all the ingredients listed above  except spinach puree and beetroot puree and
4. divide the flour in three equal portions.
5. Make  medium soft dough separately using plain water for plain tortillas, spinach puree for green and beetroot puree for red tortillas.
6. Cover the doughs and keep them aside for 10 minutes.
7. Make lemon sized round balls from dough dust it with dry wheat flour and make a 8 inches round tortilla with the help of a rolling pin.
8. Heat a griddle or tava at medium heat and place the raw tortilla on it. As soon small bubble start popping up, flip the tortilla and cook tortilla from the other side as well. 
9. Follow the process for all the types of dough.

For Filling:

1. Clean the leaves with running water.( use only leaves not stem). Boil 3 cup of water in a pot, add 1/2 tsp salt and 1 tbsp lemon juice. Once it start boiling, blanch the spinach leave for 30 sec.
2. Remove the leaves from the hot water, drain it and wash it with cold water immediately.
3. Squeeze water out from the leave and finely chop it.
4. In a mixing bowl, add chopped spinach leaves, cream cheese, crumbled cottage cheese or tofu and all spices. Mix well and keep aside.

How to proceed further:

1. Take home made tortilla or store brought tortilla.
2. Spread the spinach cream cheese mix on top of the tortilla. You can add additional cheese or mayonnaise  if you wish.
3. Roll the tortilla tightly, make rest of the rolls same way.
4. Cut the roll into small pieces.
5. Serve these with a dash of mayonnaise and a coriander leaf on the top.