These Bombay wraps with apple raisin chutney & quick pickled onions are a great example of “semi-homemade” cooking, which I appreciate as a happy compromise between my love of all things scratch-cooked, and the fact that my cooking time has been running short lately.
The chutney is prepared from scratch—an easy weekend project, if you can keep an eye on a pot as it simmers away on the stovetop. The chapatis are optional: I ended up making them myself because a) I’d never made chapati before, and it was a fun project, and b) I didn’t have any wraps on hand, whereas I did have a big bag of flour, salt, and water.
Those tasty, tender veggie burgers you see? Those are the Bombay veggie burgers from Dr. Praeger’s Sensible Foods. A wholesome base of peas, carrots, onions, oat bran, and edamame, seasoned well with curry, cumin, mustard seed, coriander, and turmeric. The burgers are just assertive enough to hold their own with the tart chutney and pickled onions in these wraps, but they’re not overly spicy or hot, either.
In the last few months, I’ve had a chance to play around with Dr. Praeger’s plant-forward, convenient burgers and hash browns, using them in lots of semi-homemade applications, from breakfast bowls to summer rolls.
In this dish, as in others, the burgers are a perfect way to easily complete an otherwise homemade meal: they do the heavy lifting for you, which can be the difference between lunch or dinner that feels like a pleasure to prepare, and something overly arduous.
These wraps feature my quick pickled onions (a simple recipe, which you can find here, but you could use very thinly sliced, raw red onion, too), fresh cilantro, the Bombay burgers, and a seasonal, apple raisin chutney. The chutney is definitely on the sweeter, jammier side of the chutney spectrum—and fairly untraditional—but I love it, and I’ve been making it with apples or pears for a couple years now.
My original plan was to grab some whole wheat wraps or tortillas for the recipe, but making my own pita bread lately has shown me that homemade flatbread-making is worth the time. A single recipe usually yields quite a few breads, which can be frozen and popped out of the freezer whenever one is needed. I’ve found it to be worthwhile, not only because the bread is inevitably more tender and tastier, but also in terms of cost.
It’s easy to find chapatis recipes online and in books. I turned to The New Laurel’s Kitchen—a book Maria introduced me to, which I’ve come to love for many reasons—for inspiration, adjusting quantities and then filling in my how-to knowledge with online videos and instructions. I found the process to be relatively simple, even if my chapatis didn’t quite puff up the way they’re supposed to (I think this is the sort of thing that will get easier with practice).
If you’d like an awesome, visual run-through of the process, you should check out Suguna’s video. And if you’re not up for bread-making, no problem: this recipe will work with whole grain/sprouted wraps, pita, or your favorite naan.
I like this recipe because it got me out of my comfort zone (a new flatbread) while also cutting me some slack (having the pros take care of the burgers). And I love all of the flavor contrast here: the slight bitterness of cilantro, the sour onions, the sweet chutney, and the very savory burgers. What a great, vibrant lunch, with plenty of leftovers for me to enjoy this week.
Hope you’ll try the wraps as they are, with your own touches. They’d also be great with my homemade cashew raita, if that’s more your style than chutney. Enjoy, and I look forward to taking a break for words and recipe love with you this coming weekend 🙂
This post is sponsored by Dr. Praeger’s Purely Sensible Foods. All opinions are my own, and I’m a huge fan of this brand’s easy vegan offerings. Thanks for your support!