Roasted carrots and spiced chickpeas are tucked into warm roti with tangy yogurt, tamarind chutney and crunchy sev. A modern, Indian-inspired lunch where sweet, sour, spicy and crisp flavors come together.
Chaat is a broad collection of Indian snacks and street food dishes, not one fixed recipe. The combination of something spicy, something fresh and tangy, and a crunchy element is the starting point here. This wrap is a modern interpretation: roasted carrots and chickpeas make up the filling, while yogurt, tamarind chutney and sev provide the chaat-like contrast. So it isn’t a traditional regional dish, but a practical lunch with flavors that work well together.
Carrots become sweeter in the oven and develop browned edges, while staying soft inside. Cut the wedges to roughly the same thickness so they cook evenly, and spread them out on the baking sheet; on a crowded sheet, they’ll steam rather than brown. Add the chickpeas later. Pat them thoroughly dry and roast them with oil and spices: they’ll become firmer and develop a little bite, though they’ll stay softer inside than fried snacks. Chaat masala adds a pronounced sour, spicy note. Use it sparingly and taste the chutney too, as that can be quite sour as well.
Tamarind chutney and sev are available at South Asian grocery stores and sometimes at larger supermarkets. Sev are thin, crunchy noodles made from chickpea flour; sprinkle them over the filling just before eating, or they’ll lose their crispness. If you don’t have sev, you can use crumbled papadum. If you don’t have tamarind chutney, use another sour chutney and, if you like, add a small squeeze of lemon. Roti rolls up easily as a wrap; a thin whole-wheat tortilla also works, but has a more neutral flavor.
The yogurt mellows the spices and makes the filling juicy. Keep it fresh with lemon and a pinch of salt, but don’t spread too much on the roti: a thin layer of chutney and yogurt helps keep the wrap from getting soggy. Cilantro adds a fresh, herbal counterpoint; if you don’t enjoy its flavor, you can leave out the leaves. Serve the wraps right away, with extra chutney at the table if you like. Carrots are available all year and go especially well with the warm, roasted flavors in the cooler months. Store any leftover filling covered in the refrigerator and reheat it thoroughly within two days; add the yogurt and sev just before serving.
Preheat the oven to 220 °C (200 °C fan). Line a baking sheet with parchment paper.
Toss the carrot wedges with 1 tablespoon of oil, the cumin, ground coriander and half the salt. Spread them out on the baking sheet and roast for 10 minutes.
Meanwhile, pat the chickpeas thoroughly dry. Toss them with the remaining tablespoon of oil, chaat masala, chili powder and the rest of the salt. After 10 minutes, add them to the baking sheet with the carrots and roast everything for another 18–22 minutes, until the carrots are tender with browned edges.
Stir the yogurt with the lemon juice and a pinch of salt until smooth. Briefly warm the rotis in a dry frying pan or according to the package instructions.
Spread each roti with a thin layer of yogurt and tamarind chutney. Top with the roasted carrots and chickpeas, then add the cilantro.
Sprinkle the sev over the top just before serving. Fold the sides of the roti in and roll it up. Serve with extra tamarind chutney.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.