Navratri Special-Buck Wheat Wraps with Cottage Cheese Puree and Hung Curd Dip

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Buck Wheat Wraps with Cottage Cheese Puree with Hung Curd Dip


By Monish Gujral Published: April 11, 2013

  • Yield: 8
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 35 mins



  1. For Buck wheat wrap: Put the buck wheat flour in A flat pan Add all spices and make a well Add water slowly to make a dough which is not runny
  2. Now add all other ingredients Divide the mixture into 8 balls Now with a rolling pin make large discs While doing so use dry buck flour Put Tawa on medium heat and brown the discs in both sides Keep aside in a casserole with moist cloth covering them
  3. For Filling: n a blender , blend all ingredients in a smooth paste
  4. Remove the wraps from casserole Spread the cheese spread on the wraps Roll the wraps and serve with hung curd dip

First chef from India to be invited to Le cordon Bleu to demonstrate in Paris. Monish is credited with the trailblazing turn-around of Moti Mahal, from being a small but iconic presence in Delhi, to becoming a multi-national corporation that is well on its way to defining how the world eats Indian food. A traditionalist, Monish has remained true to the signature dishes that made Moti Mahal a legend, while reinventing the dining experience into one that is exciting and avant garde to suit modern sensibilities.

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