Fusion Layered Wrap is a fusion of Indian and Western cuisines. To me, working on fusion recipes is thrilling and a way to express my culinary skills in my own style. These recipes don’t restrict you to follow a particular cuisine, but you can freely mix-n-match ingredients from different parts of the world to create your own signature dish! This fusion wrap is my husband AN’s innovative idea, which turned out to be so delightful that I would consider this Fusion Layered Wrap as one of the best snacks I have ever made.
I think, this recipe is truly apt for the tagline of Cosmopolitan Currymania: “An endeavor to infuse Indian taste into the global tastebuds.” I can bet, once you try it, you will fall in love with the beautiful amalgam of flavours and textures in my Fusion Layered Wrap.
I would like to add, although the wrap or the envelope is deep-fried, you can bake it as well! Let me share with you about what we have layered inside. It has Indian-style aloo subzi or the potato layer with toasted peanuts and light spices. Then there is a layer of creamy mushrooms, followed by paneer slabs (Indian cottage cheese) marinated with basil pesto. There is another layer of potatoes on the top, before it is “enveloped” in a rolled dough. My special green-apple chutney (try it, it is delicious!) just below the top potato layer serves as the cherry on the cake!
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Fusion Layered Wrap
[Don’t be deterred if the recipe looks lengthy. The individual recipes are very quick to make and assembling the layers is easy. However, deep-frying the envelopes must be done patiently, under medium-low flame, for maximum crispiness.]
Ingredients for paneer–basil pesto layer:
- Basil: 1.5 cups
- Garlic mince: ¼ tsp
- Salt: ¼ tsp
- Cheese slice (torn into a few pieces): 1
- Pine nuts: ¼ cup
- Olive oil: 2 tbsp
- Paneer cubes (4×4×0.5 cm): 5
Ingredients for potato curry:
- Finely chopped chilli: 1 tbsp
- Cumin seeds: 1/6 tsp
- Lemon juice: ½ tsp
- Chaat masala: ½ tsp
- Mustard seeds: 1/6 tsp
- Boiled potatoes chopped into very small pieces: 3 cups
- Water: ½ cup
- Garam masala: ½ tsp
- Salt: 1/6 cups
- Oil: 2 tbsp
Ingredients for the Mushroom Layer:
- Chopped button mushrooms: 3 cups
- Worcestershire sauce: 1 tbsp
- Tabasco sauce: 1.5 tbsp
- Mayonnaise: 2 tbsp
- Garlic, minced: ¼ tsp
- Butter: 1 tsp
- Oil: ½ tsp
Ingredients for Green-Apple Chutney:
- Green apple (chopped into small and thin pieces): 1
- Oil: 2 tbsp
- Mustard seeds: two pinches
- Fennel seeds: two pinches
- Salt: two pinches
- Sugar: 2 tbsp
- Pepper powder: two pinches
- Wheat flour (atta): 1 tsp
- Orange marmalade: 1 tsp
Ingredients for the envelope:
- Refined flour: 2 cups
- Warm oil: 3.5 tbsp
- Salt: ½ tsp
- Water: for binding and making the dough
- Oil for deep frying
Paneer–Basil Pesto Layer: Make the basil pesto by blending all the ingredients in the food processor, until smooth. Marinate the paneer for about 30 min, with this pesto.
Potato Curry: Heat oil to the smoking point. Reduce the flame to medium and add the cumin seeds and mustard seeds. When cumin seeds become light brown, add the potatoes. Sauté for 7 min. Add the chaat masala, chilli, garam masala and salt and continue sautéing for a few minutes. Add the water and cook, till dry. The texture of the potato curry is as shown in the picture. A few unbroken pieces of potato in the otherwise mashed curry adds texture. Finally, add toasted, salted peanuts (I realised that crushed peanuts would have been even better.) and sprinkle lemon juice.
Mushroom Layer: With the help of a fork, mix in the sauces to the mayonnaise. Keep aside.
Heat the mixture of butter and oil. Add the minced garlic and sauté for a while. Add the button mushrooms and sauté for 2 min. Switch off the gas and add the mayonnaise mix, ensuring that the mushrooms are well-smeared with the mayo mix.
Green-Apple Chutney Layer: Heat oil to its smoking point. Throw-in mustard and fennel seeds. After a few seconds, add the apples and salt. Cook for 5 min on a medium flame. Add the sugar, pepper powder, orange marmalade and wheat flour. Stir continuously, until the chutney is almost dry.
The Dough: Make the dough for the envelope by carefully adding water in batches and kneading the flour with salt, water and warm oil. Cover and keep for 10 min. Make medium-sized balls and roll these, ensuring that the envelopes should not be too thin.
Assembling to Make the Wrap: Starting from the bottom to the top, the rolled dough comes first. Then, put the potato-curry layer, paneer layer, potato-curry layer, mushroom layer, the chutney layer and the potato-curry layer in that order. Seal the sides of the envelope and fold as shown. Press down a bit.
Deep-fry these Fusion Layered Wraps on a low to medium flame, until the outer cover becomes golden on all sides. Remove on absorbent paper. Enjoy with tamarind sauce.
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