Ingredients

Wraps [7 serves]
1.5 kg besan [chick pea] flour
500 gms semolina
1 tsp bicarbornate of soda
salt
water
Filling [individual serves]
½ sweet potato
1 small potato
½ cup frozen peas
½ onion [peeled]
1 green or red chilli or chilli flakes
½ can chickpeas [drained]
1 tsp curry powder
1 tsp turmeric powder
¼ cup plain [natural yoghurt]
salt
vegetable oil
Coriander leaves for garnish

 

Method

Chop sweet potato and potato into small cubes. Cover with enough water to cover and bring to the boil and cook until tender. Drain all the water from the saucepan.
Chop onion and fry in a little oil until translucent.  Add the chopped chilli or chilli flakes, the cooked potato and sweet potato, peas, chick peas, and curry powder. 
Add 2-3 tbsp of yoghurt and the turmeric and salt to taste – mix well and leave aside.
​For wraps, make a batter using 1 cup besan flour and ¼ cup semolina mixed in a bowl with a little salt. Add enough cold water [3/4 – 1 cup] to make a thin batter that has the consistency of a pancake batter. Add a small amount of bicarbonate of soda.
To cook wraps - wipe a frying pan with a little oil, heat to medium and when the pan is hot, pour in a ladle of batter and swirl the pan to coat it evenly. Cook until lightly browned, about 2 minutes, and flip over with a spatula and cook the other side until lightly browned. Use remaining batter to make 2 more wraps.
Divide the filling into 3, and spread over the wrap, roll them up and cut into 2 or 3.
Garnish with chopped coriander.
If you wish, you can stir chopped coriander leaves through some natural [unsweetened] yoghurt with a pinch of salt and use as a sauce.