For the Masala Fish:
- 2 fillets of white fish (cod / hake)
- 1 tbsp sunflower oil
- 1 tbsp lemon juice
- 1 tsp garlic paste
- 1 tsp ginger paste
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp garam masala
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp yogurt
- 1 tbsp chopped coriander leaves
For the Salad:
- ½ cup thinly sliced onions
- ½ cup shredded cabbage
- 1 tbsp chopped mint leaves
Mint Yogurt Chutney:
- ½ cup yogurt
- 1 tbsp mint leaves
- 1 tbsp coriander leaves
- 1 green chili (optional)
- ½ tsp cumin powder
- ½ tsp salt
- ½ tsp chaat masala
- 1 tsp lemon juice
Instructions:
Step 1: Marinate & Cook the Fish
- In a bowl, mix garlic paste, ginger paste, lemon juice, turmeric, red chili powder, cumin, coriander, garam masala, salt, black pepper, and yogurt.
- Coat the fish fillets with the marinade and let them rest for 10 minutes.
- Heat mustard oil in a pan. Cook the fish for 3-4 minutes per side until golden brown and flaky. Set aside.
Step 2: Make the Chapati
- Mix whole wheat flour, salt, oil, and water to form a soft dough. Let it rest for 10 minutes.
- Roll out thin chapatis and cook them on a hot tawa (griddle) for 1-2 minutes per side until golden brown.
Step 3: Make the Mint Yogurt Chutney
- Blend yogurt, mint, coriander, green chili, cumin, salt, chaat masala, and lemon juice to form a smooth chutney.
Step 4: Assemble the Wrap
- Spread mint yogurt chutney over the chapati.
- Add shredded red cabbage and onions.
- Place the cooked fish on top and sprinkle with fresh coriander leaves.
- Roll the chapati into a wrap and secure with foil or a toothpick.
Serving Suggestion:
- Serve warm with extra mint yogurt chutney and a side of pickled onions or mango pickle for an extra kick!