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 have 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. You can also try hung curd dip. Recipe of the same shared in dal makhani wrap.
If you don’t have time, watch the video instead.
COMPONENTS OF VEG KIDNEY BEAN 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:
- Punjabi Rajma Masala: I already have the recipe for it. You can check it out here. We need thick rajma masala for this recipe otherwise it will be difficult to fill it in the wrap. Generally, rajma masala gets thicker by the next day but if you still have a lot of curry in your rajma masala, just strain it using a sieve. A little curry is all right because that will be evaporated while making the wrap filling.
- Baked Potatoes: It is the soul of this wrap. 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. You must try it.
- 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, olives, radish, greens. I add them all. Especially Avocados. They add a nice creaminess to this wrap.
- Hung Curd: 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 at least 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.
- Baked Potatoes: Sure. You can make this recipe using pan-fried potatoes too. But it will be different. The different cooking method changes the taste and the texture. We love it with baked potatoes. I would suggest that try it with that too.
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. 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.
If you don’t feel like having wraps, you can try our other kidney bean/rajma recipes – Punjabi Rajma Masala or Rajma Patty Burger with Mango Salsa. Both the recipes are delicious.
Now grab all the ingredients and let’s make some exciting rajma wraps from the leftover rajma masala. 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 rajma/kidney bean 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.
Love from us.
MORE RECIPES TO TRY
- Non-Fried Vada Pav – A Popular Street Food in Maharashtra
- Non-Fried Gobhi Manchurian
- Veg Lasagna
- Dal Makhani Wrap
Leftover Rajma Wrap – It’s Different!
Enjoy Your Favourite Rajma Twice
- 2-3 Potatoes cut into wedges
- Salt to taste
- 1/4 tsp Black Pepper crushed
- 2 tsp Cooking Oil
- 2 cup Leftover Rajma Masala
- 1 cup Onion chopped
- 3/4 cup Tomato chopped
- 2-4 clove Garlic chopped
- 1 tbsp Cooking Oil
- 50-100 g Cheese as needed
- 1/4 tsp Black Pepper crushed
- 1 tsp Chilli Flakes
- Salad Leaves as needed
- Onion sliced, as needed
- Mixed Bell Pepper chopped, as needed
- Avocado cubed, as needed
- Black Olives as needed
- Cucumber thinly sliced, as needed
- Pink Radish thinly sliced, as needed
- Chili Paprika Sauce as needed
- Hung Curd as needed
- 6 Tortilla
- Preheat oven to 200 degrees c (top/bottom setting).
- In a bowl, add cut potatoes and season them with salt, black pepper, and cooking oil. Toss everything well.
- Place them on a baking tray and bake till they are cooked and slightly brown. It will take 20-25 minutes.
- Once done, take them out of the oven and keep them aside.
- In a pan, heat cooking oil and add chopped onion & garlic. Saute till golden brown.
- Add chopped tomatoes and cook till they are soft and mushy.
- Add leftover rajma masala and mix everything well. Cook till the mixture is thick enough for the wraps.
- Add cheese and cook till it melts. Mix well.
- Taste and adjust the seasoning. Add salt, black pepper, and chili flakes. Mix well and keep it aside. Time to make the wraps.
- Take a tortilla and place some salad leaves first.
- On top of that goes the filling. Then place some baked potato wedges over the filling.
- Then place some salad - onion, bell pepper, avocado, olives, cucumber, radish - as needed.
Do not overfill. It would be difficult to fold.
- Add some chili paprika sauce and hung curd on top. Fold.
- Enjoy with your favorite beverage.
There are a lot of things that can be made using leftover rajma masala:
- Leftover Rajma Wraps (recipe in our website)
- Leftover Rajma Patty Burger
- Leftover Rajma Parathe
- Loaded Nachos
- Leftover Rajma Pulao
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.
If your rajma is slightly thin, there is no need to worry. Just remove the extra curry using a sieve. You don’t need to discard the water, use it to make the dough.