Instructions:
1. For Thecha:
Dry roast half a cup of peanuts, 8-10 garlic cloves, 5-6 green chilies, and a pinch of rock salt.
Let it cool slightly, then transfer to a mortar and pestle along with plenty of coriander leaves and stems.
Grind it into a coarse paste-your flavorful thecha is ready for the tofu!
2. For Tofu:
Coat the tofu with the freshly made thecha paste.
Grill the tofu on a pan (with or without oil, depending on your preference).
3. For Roasted Veggies:
On the same pan, roast bell peppers and onion chunks until slightly charred. Set aside for later.
4. For Chilla (Flatbread):
– Blend half a carrot, half a beetroot, 5-6 beans, some broccoli, peas, onion, and other veggies of your choice into a thick paste.
-In a bowl, mix 1 cup of besan (chickpea flour), 3/4 cup oats, salt, coriander powder, black pepper, and the veggie mixture. Add a little water to make a thick batter.
-On a hot pan, cook the chilla until golden and crisp on both sides.
5. For Yogurt Dip:
In a bowl, combine 1 cup of hung curd with some chopped coriander, 1 minced garlic clove, salt, pepper, oregano, and chili flakes.
Hummus Recipe in next video!
6. Assemble:
– Spread some peri peri hummus (you can use yogurt dip also on your chilla..
– Add your grilled bell peppers and onions.
– Place the tofu on top, and add some pickled onions.
– Top it off with more yogurt dip and enjoy your tasty wrap!