Dal Roti Wraps with Mint Yoghurt
Thick spiced dal rolled into warm wholemeal wraps with crisp salad and a mint dressing. Street food at home.
Made with Tarka dal base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 mins
- LevelEasy
- Costabout £1.16 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cook your ready made tarka dal base (see the base recipe) in a pan over a medium heat for 8 to 10 minutes, stirring, until very thick and steaming hot all the way through.
9 min - 2
Mix the coconut yoghurt with the mint, lemon juice and a pinch of salt.
- 3
Warm the wraps in a dry pan for 30 seconds on each side.
- 4
Spread each wrap with mint yoghurt, then spoon down a line of dal.
- 5
Top with onion, cucumber, tomato and a pinch of chaat masala. Roll up tightly and serve.
Tips
- Dal must be thick or the wraps go soggy.
- Wrap in baking paper to eat on the go.
- Add a drizzle of tamarind chutney if you have it.
Storing and freezing
Eat the same day. Keep leftover dal in the fridge for up to 3 days. Reheat until steaming hot all the way through.
Questions
Can I use gluten free wraps?
Yes, but warm them gently as they can crack.
Can I make them ahead for lunch?
Roll them tightly in foil and keep chilled for up to 24 hours.
What is chaat masala?
A tangy Indian spice blend. Leave it out and add extra lemon if you cannot find it.
More made with tarka dal base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.