Street-Style Tempeh Wraps Indian Recipe

Street-Style Tempeh Wraps Indian Recipe

Ingredients

• recipe for : Tikka Kathi Rolls

TEMPEH TIKKA:

• 2 teaspoons safflower or other neutral oil
• 3/4 cup thinly sliced red onion
• 1/2 cup thinly sliced green bell pepper
• 8 ounces tempeh, cut into 1/4-inch dice or 1/4-inch thick slices
• 2 teaspoons ginger paste or 1 (1-inch) knob of ginger, crushed
• 2 teaspoons garlic paste or 3 cloves garlic, crushed
• 1/4 to 1/2 teaspoon cayenne
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon dried fenugreek leaves
• 1/3 teaspoon salt
• 1 cup water
• 1/4 cup plain unsweetened or lightly sweetened nondairy yogurt, or thin cashew cream
• 1 1/2 tablespoons chickpea flour
• 1 teaspoon lemon juice
• 1/2 teaspoon Chaat Masala or 1/4 teaspoon Indian black salt
• 1/4 teaspoon sugar (if using unsweetened yogurt)

KATHI ROLLS:

• 1/2 cup thinly sliced red onion
• 1/2 cup thinly sliced tomato
• 1 recipe Mint Cilantro Chile Chutney
• 6 to 8 rotis or tortillas
• greens or lettuce (optional).
• 1 teaspoon Chaat Masala, or to taste

Method

1. Vegan butter or oil, as needed
2. For the tempeh tikka: Heat the oil in a skillet over medium heat
3. Add the onion and bell pepper, and cook until translucent, about 6 minutes
4. Add the tempeh, ginger, garlic, cayenne, garam masala, fenugreek leaves, and salt
5. Mix well and cook for 2 minutes
6. Add the water, mix well, and cook uncovered until the water is completely absorbed, about 18 minutes
7. Add the yogurt, chickpea flour, lemon juice, and chaat masala
8. Mix well and cook until the mixture becomes almost dry, about 3 to 4 minutes
9. Use as a filling for the rolls or serve as a side
10. For the kathi rolls: In a bowl, combine the sliced onion, tomato, and 2 tablespoons of mint chutney
11. Mix well and set aside
12. Warm the rotis or tortillas in a skillet
13. Brush them with oil or vegan butter
14. Layer the greens or lettuce onto the rotis, then add a layer of the onion-chutney mixture
15. Add a layer of tempeh tikka
16. Sprinkle one good pinch of chaat masala
17. Drizzle with a small amount of the chutney
18. Roll the roti into a cone, with one end open, or fold up like a burrito, with both ends closed
19. Serve hot

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