Paratha Roll/ Wrap with left over sabzi

This wrap is the ultimate makeover for your leftover dry sabzis. Think of it as an Indian-style burrito or kati roll—where familiar flavours get a fresh twist. Tucked inside a paratha and paired with crunchy salad and a smoky, tangy dressing, it’s a genius way to turn yesterday’s curry into today’s crave-worthy lunch.

Serves: 1 person

Prep Time: 15 minutes

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Ingredients

For the wrap

• 1 paratha (or use a pita wrap/tortilla)

• Leftover dry sabzi of your choicee.g. aalu gobhi, aalu beans, baingan bharta, cabbage sabzi, etc.

For the salad

• Iceberg lettuce

• Cherry tomatoes, halved

• Red onions, julienned

• Finely minced mint

• Lemon juice

• Salt & pepper to taste

For the dressing (makes enough for ~4 wraps)

• 4 tbsp sour cream

• 1.5 tsp mustard

• 2 tsp ketchup

• 1 tsp smoked paprika

• ¼ tsp pink salt

• ½ tsp sugar

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Instructions

1. Roll out a large round paratha using whole wheat dough.

2. Cook it on a skillet with a bit of ghee or butter on both sides until golden and flaky.

3. In a small bowl, toss the salad ingredients together: lettuce, tomatoes, onions, mint, lemon juice, salt, and pepper.

4. Whisk together all the dressing ingredients in another bowl.

5. Lay the cooked paratha flat. Add a generous layer of your leftover sabzi in the center.

6. Top with a handful of salad and drizzle over the dressing.

7. Fold the wrap tightly from both sides to form a roll.

8. Serve immediately, or toast it lightly on the skillet for a warm, crispy finish.

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Notes

• If your sabzi has too much moisture, sauté it quickly to dry it out slightly before using.

• You can customize the salad based on what you have—cucumber, grated carrots, or cabbage slaw work well too.

• This is a great make-ahead lunch idea; just keep the salad and dressing separate until ready to assemble.

• The dressing doubles as a dip—don’t be shy to serve extra on the side!