Air fryer recipe · Snacks
Hara Bhara Wrap
A vibrant green wrap packed with spinach, peas, and a gentle whisper of spice.
- 26 minTotal time
- 185°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 65kcal
- 4.1 gprotein
- 13.1 gcarbs
- 0.4 gfat
- 3.8 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Spinach, blanched2 cups
- Green peas, mashed1 cup
- Boiled potato1 medium
- Ginger-green chilli paste1 tbsp
- Multigrain wrap2 large
Method
Make the green mix
Mash the blanched spinach, peas and boiled potato together into a soft, bright green mixture. Stir in the ginger-green chilli paste and a little salt for a clean, herby flavour. Mashing well helps the filling bind so it holds in a neat log.
Shape into kebabs
Roll the mixture into slim logs that will sit neatly inside a wrap. Brush each one with a little oil so it firms up into a lightly crisp shell rather than drying out, and press it firm so it does not fall apart in the basket.
Air-crisp the logs
Lay the green logs in the basket with space between them and cook until they are set with a lightly browned crust. Turn them once for even colour, and the gaps let hot air reach all sides so they firm up rather than steam.
Spread and fill
Warm a multigrain wrap until it is soft and pliable, then lay the kebabs along the centre. A soft wrap folds around the filling without cracking, and packing the logs in a straight line keeps the roll even and easy to close.
Roll and air-fry
Fold the wrap tightly around the filling and air-fry at 185°C for 9 min until it is toasted and firm. Serve it warm so the inside stays soft while the outside keeps its crisp, freshly toasted bite.
