Lemon Rice & Pea Chapatis
Submitted by snap-on
Indian-style lemon rice and pea chapati wraps with brown rice, mustard seeds, cumin, turmeric, and a bright lemon-tamari finish. Vegan, ready in 25 minutes when rice is pre-cooked.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
25 minLemon rice is a classic South Indian preparation, and rolling it into chapatis turns the rice into a portable, hearty meal. The technique builds flavor through tarka: black mustard seeds and cumin seeds bloomed in hot oil release their aromatic oils, then green onions and the rice get tossed in to absorb that fragrance.
Turmeric is the golden hue and the earthy backbone. Just a teaspoon stains the rice that signature warm yellow and adds the slight bitter-medicinal note that’s unmistakable in South Indian cooking.
The tamari (or soy sauce) is the unexpected ingredient that pulls everything together. It contributes savory umami depth that makes vegetarian rice taste meatier and more complete. Three tablespoons sounds like a lot, but it disperses through the entire pot.
Warm the chapatis or whole-wheat tortillas before filling. Cold ones tear when rolled; warm ones stretch beautifully around the filling. A 30-second skillet warm or 10 seconds in the microwave does the trick.
Pro Tips
- Cook the brown rice ahead of time. The 30-40 minute cook is the longest part of the recipe; pre-cooked rice gets you to dinner in 15 minutes.
- Wait for the mustard seeds to actually pop before adding the green onions. Cooking them past popping releases their full mustard flavor.
- Use fresh lemon juice, not bottled. The brightness defines this dish; bottled tastes flat.
- Add the cashews if you have them. The original directions reference cashews though they’re missing from the current ingredient list; they add crunch and richness.
Variations
- Sub basmati rice for brown rice for a more delicate, traditional texture.
- Add chopped fresh chiles or a teaspoon of curry powder for more heat.
- Top each wrap with a spoonful of yogurt sauce or chutney for a cooling contrast.
Ingredients
Directions
In a medium saucepan, bring the water toa boil over high heat.
Add the rice, cover, reduce the heat, and simmer until the water is absorbed, 30 to 40 minutes.
Remove from the heat.
Heat the olive oil in large skilet over medium heat.
Add the cumin seeds and mustard seeds and cook, stirring, until the mustard seeds begin to pop, about 30 seconds.
Add the green onions and cook until softened, about 1 minute.
Ad the cooked rice, peas, cashews, tamari, lemon juice, parsley, turmeric and cayenne and cook, stirring often, for 3 minutes.
Remove from the heat.
Lay a warm chapati or tortilla on a work surface, put about ½ cup of the rice mixture in the center, and roll up tightly around the filling.
Repeat with the remaining chapatis and rice mixture, serve immediately.
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