Making Dhaba Style Dal Makhani tested your patience? Don’t worry. Always make it a little extra so that the next day you can just relax and make these easy-peasy wraps using the leftover dal makhani.
You can 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.
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 had 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.
If you don’t have time, watch the video instead.
COMPONENTS OF VEG DAL MAKHANI 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:
- Dal Makhani: I already have the recipe of dhaba style dal makhani. You must try that. Dal makhani gets thicker by the next day. That is just perfect for the wraps. Do not add any water in it. While making the filling, it will get heated and will become creamy and less thicker again.
- Baked Potatoes: 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. I added baked potatoes in rajma wrap but not in this recipe. I just wanted to share one more option with no baked potatoes but if you want you can try with baked potatoes too.
- 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, radish, greens, purple cabbage, cucumber. Avocados add a nice creaminess to the wraps. If you want to avoid any mayo or any dairy, just add some ripe avocados instead.
- Hung Curd Dip: 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 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.
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 too. 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.
Now grab all the ingredients and let’s make some exciting dal makhani wraps from the leftover Dhaba style dal makhani. 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 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.
MORE RECIPES TO TRY
Love from us.
Richa & Jatin
Leftover Dal Makhani Wrap – It’s Delicious!
Creamy. Crunchy. Healthy.
- 1.5-2 cup Leftover Dal Makhani
- 1 cup Onion chopped
- 3/4-1 cup Tomato chopped
- 2-4 clove Garlic chopped
- 1 tbsp Cooking Oil
- 50 gm Cheese as needed
- Salt to taste
- 1/2 cup Hung Curd
- Salt to taste
- 1/4 tsp Black Pepper crushed
- 2 tbsp Fresh Coriander chopped
- A Few Leaves Fresh Mint chopped
- Salad Leaves as needed
- Purple Cabbage shredded, as needed
- Onion diced, as needed
- Avocado cubed, as needed
- Mixed Bell Pepper chopped, as needed
- Cucumber sliced, as needed
- Chilli Paprika Sauce or ketchup
- 6 Tortilla
- Heat cooking oil in a pan.
- Add chopped onion and garlic. Saute till golden brown.
- Add chopped tomato. Saute and cook till soft.
- Add dal makhani and mix well.
It will get soft and creamy on heating.
- Tear cheese slices on the same pan and mix everything well. Cover and let it cook for a few minutes till the cheese melts.
Adding cheese is optional since dal makhani is already quite creamy and flavorful.
- Once it is done, switch off the flame and leave it aside. The filling is ready.
- Add everything to a bowl and mix well. Dip is ready.
- In a tortilla, place salad greens and purple cabbage first.
- On top of that goes the filling and after that other salad ingredients.
DO NOT overfill.
- Add hung curd dip and chili paprika sauce/ketchup as needed. Fold.
- Heat a pan and cook this wrap from both sides till slightly brown. It would take around 1 min on each side.
If using chapati or paratha, you don't need to cook them after filling.
- Serve with your favorite beverage.
You can enjoy leftover dal makhani with some aalu paratha. You can even add it to the whole wheat flour and make parathas with that. It tastes good with tea or milk over breakfast. If you want something very exciting then you must try our leftover dal makhani wrap. It is creamy, crunchy and so delicious.
Although I always prefer to make it fresh but if you want to save some time, you can make and easily refrigerate them for a day or two. Just reheat while serving. Also, if you want to make a big batch, then freeze them in an air-tight container or zip lock bag. It can last for up to 2-3 weeks. Before serving, thaw them and reheat.
All three are the same. Just different names depending on the place of origin. Like in Mumbai or Gujrat, it is popular as a Frankie but in Delhi, it is called a roll. All three have a common roti/tortilla filled with different kinds of stuffing, salad, sauces. it is quite filling, easy, healthy, and versatile. You can modify a few ingredients and make yourself a new wrap every time.