🥬 Aval Kosambri Wrap
Pear • Mint • Avocado Chutney • Crispy Lentils
Chef Avtar Singh Rana — Fresh, Light & Flavorful
Ingredients — 4 wraps
For the wrap
- 4 large whole-wheat or multigrain tortillas
- 1 cup aval (poha), rinsed and soaked 5–7 minutes
- ½ cup finely diced ripe pear
- ½ cup finely shredded cabbage
- ¼ cup grated carrot
- ¼ cup finely chopped cucumber
- 2 tbsp roasted peanuts, crushed
- 2 tbsp fresh cilantro
- 1 tbsp mint, chopped
- 1 small green chili, finely chopped
- 1 tbsp lemon juice
- Salt to taste
- ½ tsp roasted cumin powder
Avocado-mint chutney
- 1 ripe avocado
- ½ cup fresh mint
- ¼ cup cilantro
- 1 green chili
- 1 tbsp lemon/lime juice
- 1 small garlic clove
- 2–3 tbsp water
- Salt to taste
Crispy lentils
- ½ cup cooked yellow moong dal or split lentils, well drained
- 1 tsp oil
- ¼ tsp turmeric
- ¼ tsp chili powder
- Salt
Method
- Prepare the aval: Drain the soaked poha thoroughly and gently squeeze out excess moisture. Combine with pear, cabbage, carrot, cucumber, peanuts, cilantro, mint and green chili.
- Season with lemon juice, cumin powder and salt; toss gently so the pear remains intact.
- Make the chutney: Blend avocado, mint, cilantro, chili, garlic, lemon juice, salt and water until smooth and creamy.
- Crisp the lentils: Toss drained lentils with oil, turmeric, chili powder and salt. Pan-fry over medium-high heat until golden and crunchy, or bake at 400°F / 200°C for about 15–20 minutes, stirring once.
- Warm each tortilla briefly. Spread generously with avocado-mint chutney, add the aval kosambri mixture, and finish with crispy lentils.
- Fold tightly into a wrap and slice diagonally.
Chef Avtar’s plating
Swipe avocado chutney across a dark plate, place the sliced wrap upright, and finish with crispy lentils, mint leaves, microgreens, pomegranate pearls and thin pear slices. A few drops of lemon and chili oil add color and acidity.
Signature touch: Add a little chaat masala + toasted sesame to the kosambri for an extra Indian-fusion character.#delicious #chefavtarsinghrana
