mung bean wraps with coconut chutney (moong frankie) recipe step by step + video

mung bean wraps with coconut chutney (moong wraps) recipe is a healthy wrap recipe which is great for kids and even adults will love too. These wraps are filled with healthy moong beans stuffing and seasoned with delicious coconut chutney. The pinch of spices makes this recipe more delectable with sweet-tempered coconut chutney.

Frankly, when it comes to any wraps or frankie, I am not a huge fan of it. But I do love to do some experiments. First time I tried wrap in Bangkok and the experience was not so good because of the sauces 😉 Then I tried again with my friend after some time in India and I must tell you that It was a good experience. So, yaa I do like to have wraps.

Coming to the recipe, after having aloo kathi rolls several times, I thought to make something not only different but at the same time, comfy, homely and delicious. I usually add moong beans in my diet at least once in a week.

Moong beans(green grams) are very healthy and nutritious. These beans are light to consume too. There is one idiom in our gujajrati language about moong beans which is “જે ખાય મગ તેના ચાલે પગ” meaning that those who eat moong beans regularly will never face common legs and joint problems in their older age.

Here I would like to mention few benefits of moong beans

• Packed With Healthy Nutrients
• High Antioxidant Levels May Reduce Chronic Disease Risk
• Rich in Potassium, Magnesium and Fiber, Which May Reduce Blood Pressure
• May Lower Blood Sugar Levels and many more…

wraps(frankie) origin

A wrap is a food dish made with a soft flatbread rolled around a filling. It is usually but not always classified as a sandwich. Mexicans, Armenians, Middle Easterners, Greeks, Turks, and Indians have been eating wraps since before and around the 1900s. Mexicans refer to them as burritos, and they come in different ingredient varieties, primarily wheat flour or corn, typically filled with meat, beans, rice, cheese, and other ingredients.

In the 1900s, Kati roll became a popular street-food in Kolkata, India, with kebab wrapped in paratha bread.

key stages of making moong bean wraps

• boiling moong beans
• preparing marinade for moong beans and onions
• preparing coconut chutney
• preparing tortillas
• assembling

so, can we store these wraps?

Yes, you can store these wraps. Just prepare the tortillas, boil your moong beans(check my recipe notes) and prepare coconut chutney. deep freeze them separately. assemble as required.

recipe variation

you can successfully extend this recipe to your favourite vegetable like cauliflower, potatoes, paneer, french beans. you can even add your favourite legumes like moth beans, kidney beans, red beans etc.. please check our glossary of lentils and legumes and our soaking guide here for further reference.

reasons to love this recipe,

• very healthy
• perfect for kids
• perfect brunch recipe
• super delicious
• super easy to prepare( though it takes some time)
• ingredients are easily available
• loaded with nutrition
• no preservatives added

let’s make moong beans wraps

preparing coconut chutney

Though I have a separate post on making coconut chutney with steps and tips here, I am sharing quick steps. take your mixer jar first.

• add ginger, green chili and fresh coriander in mixer jar.
• add fresh coconut as well.Add salt and sugar.
• churn your chutney.
• After first churn,add water or curd and crush to a smooth paste.(you can totally skip chutney tempering part for this moong wraps)

preparing green gram filling

Though moong beans are easy to cook, I prefer to soak the beans for 20 mins(you can totally skip this).

soak 1/2 cup of moong beans in a 1 cup of water for 20 mins. DO NOT REMOVE THE EXCESS WATER after 20 mins.

Directly transfer the soaked beans(along with the water) into a pressure cooker. add 1/2 cup water into the pressure cooker.

pressure cook the beans for 3-4 whistles on high flame. (high flame is important) sometimes your beans take time to cook. check the beans after a 4th whistle. Mine get done in 4 whistles but you may need to cook 5 to 7 mins more depending on the quality of your beans and water of your place.

keep the beans aside. Mean while slice your onions and capsicum.

take a bowl and add 1 tbsp of curd. Also, add minced garlic.

add red chili powder, turmeric powder, coriander powder, salt and a pinch of garam masala.

Also, add 1 tsp of oil and mix everything well.

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transfer capsicum, onion and moong beans in it.(check if salt is required or not)

mix everything gently. make sure everything is coated well. keep them aside for 15 mins.

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now, transfer the filling in a microwave pan and bake it for 5 mins at 180°C.

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keep aside.

preparing tortillas

take a bowl and add salt.

add whole wheat flour and all purpose flour .

add oil and mix well.

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add water as required and prepare a soft dough. knead 2 mins for better results.

prepare a medium size dough ball and roll it to a round tortilla.tortilla should be medium thick.

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heat tawa.

place the tortilla.

roast it golden brown on both side.

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keep aside.

Assembling

place the chapati on a plate.

spread coconut chutney.

Add some stuffing on the top.

add some coconut chutney on the top.

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gently fold the bread.

seal with aluminum foil or parchment paper.

enjoy.

have a great day!