Tandoori Aloo Wrap ( Wraps and Rolls)

For The Roti

• 1 cup whole wheat flour (gehun ka atta)
• 1 tbsp oil
• a pinch of salt
• whole wheat flour (gehun ka atta) for rolling

To Be Blended Into A Chilli-garlic Paste (using Enough Water)

• 6 whole dry Kashmiri red chilli
• 4 garlic (lehsun) cloves
• 1 tsp roughly chopped ginger (adrak)
• 1 tbsp coriander-cumin seeds (dhania-jeera) powder

For The Tandoori Aloo Stuffing

• 1 1/4 cups baby potatoes , boiled , peeled and cut into halves
• 1 tbsp oil
• 1 tsp dried fenugreek leaves (kasuri methi)
• 1 tbsp finely chopped coriander (dhania)
• 2 tbsp fresh cream
• salt to taste

To Be Mixed Into A Curd Dressing

• 1/2 cup thick curd (dahi) , whisked
• salt to taste
• 2 tsp finely chopped garlic (lehsun)
• 1/2 tsp roasted cumin seeds (jeera) powder
• a pinch of sugar
• 4 tsp milk
• 1/4 cup finely chopped spring onion greens

Other Ingredients

• 1 cup shredded cabbage
• 8 tbsp grated carrot
• 1 tsp chaat masala