Gluten-Free Besan Wrap

INGREDIENTS
Besan (chickpea flour) - 1/4 cup
A pinch of ajwain
Water - 1/4 cup (adjust for consistency)
Cumin seeds - 1/4 tsp
Turmeric powder - a pinch
Salt to taste
Green chilli (optional) - finely chopped
Chopped coriander - 1 tsp
Cold-pressed oil - 1 tsp (for cooking)
Sauteed mixed veggies - 1/4 cup (like bell peppers, onion, carrot, beans)
Boiled moong or chana sprouts - 2 tbsp
Grilled tofu cubes - 50 gms

STEPS
1.Make the batter - in a bowl, whisk besan with water to form a lump-free, pourable batter. Add cumin, ajwain, turmeric, salt, green chilli, and chopped coriander.
2.Cook the wrap - heat an iron tawa. Grease lightly. Pour the batter and spread into a thin pancake (like a dosa). cook on medium heat for 2-3 minutes until the bottom is golden. Flip and cook the other side for another minute. Remove from pan.
3.Add the filling - place cooked veggies, sprouts, and tofu in the center of the wrap. Fold into a roll or wrap tightly. Secure with a toothpick if needed.
4.Serve while making it spicier with mint chutney or garlic chutney on the side.