Beet wraps are great replacement for bread. They are a nutritious and delicious way to include healthful foods like Beets into you meal. This recipe uses chickpea flour which is chocked full of protein, fiber, iron and folate. Beets are fiberous, and contain iron, folate. The ginger and lemon improve digestion; garlic is antioxidant, anti-inflammatory and promotes cardiovascular health. You can use Beet wraps the same way you use traditional wraps to include, lunch meats, hummas, nut butters, whatever you generally use in a wrap can be used in these Beet wraps.
Makes 9 Wraps
1 cup besan (chickpea flour, gram flour), sifted
1/4 cup rice flour (the powder type, not the slightly grainy one) - or replace with more besan
1 tsp salt
1/4 tsp smoked paprika (optional, but I love the added flavour)
3/4 cup water
1 Tb grated fresh ginger
2 garlic cloves, grated
1 Tb freshly squeezed lemon juice
1 cup finely grated raw beet (1 medium beet, peeled)
1/4 cup oil for cooking (I use sunflower oil)
Note: 1 cup = 250 ml. I use a 16.5 cm/6.5'' pan. If you use a larger pan and wish to make large cheelas, simply increase the amount of batter for each.
Whisk the dry ingredients together in a bowl. Add the water and mix to form a smooth paste. Add everything else (except oil) and mix well with a spoon.
Heat a non-stick pan on medium heat. Add a few drops of oil and spread it around. Drop almost 1/4 cup batter in the centre of the pan and use the back of a spoon to quickly spread it, starting from the centre and going in circles outwards (it doesn't necessarily have to be a circular motion, as long as you quickly spread the batter to form a full, evenly thick circle). Smooth the surface.
As soon as the top changes color (no more wet batter), drizzle 1/2 tsp oil and spread it all over the surface with the back of your teaspoon. Loosen the edges with a spatula and lift one side a little bit to check whether it is browning; if so, then lower the heat. Flip the wrap over. The best way to do this is to carefully lift one side with one hand and quickly slide the spatula underneath with the other, then turn it upside-down. That's because you're cooking the wrap on medium-low heat so it stays moist and so it's not easy to slide the spatula under it without a little help, or else it can break.
Cook on the other side for about 30 seconds, until light brown spots appear. From time to time, press the wrap gently with the spatula, and move the pan around without lifting it off the heat, so that the whole surface gets cooked well.
As soon as the wrap is done, transfer it to a plate and immediately cover it with another plate turned face-down or a matching lid. This keeps it moist and pliable. Stack the wrap as you make them, keeping them covered all the time. You can serve right away or cover the plate with cling film and save for later use (I just place another plate on top). I had some the following day and they were just as delicious and pliable.
If your stuffing of choice has a rather neutral taste, simply increase the amount of ginger and lemon for added flavor. You can add finely chopped red chilis for some heat, and play around with the spices.