Page 54 - IFSO Cookbook interno VOL4 2026.indd

Soya Tikki Wrap

Parul Aggrawal
Underwent LSG procedure in October 2025
(Operated at All India Institute of Medical Sciences (AIIMS), New Delhi
Operating Surgeon: Prof. Manjunath Maruti Pol,
Nutritionist: Dr Richa Jaiswal)

Suitable for both people living with overweight and obesity, and following metabolic
bariatric surgery or using obesity management medications.

Preparation For dough :
Number of servings: 4 ● Oats +Wheat flour - 80 g (40 g each)
Preparation time: 20 minutes ● Salt - 1/8 tbsp
● Carrom seeds - 1/8 tbsp
● Spinach puree - 25 g

Ingredients: For sauce :

Servings: 4 ● Paneer - 80 g
● Boiled chick peas - 82 g (Raw 35 gm) ● Amul High Protein Curd - 100 g
● Boiled beetroot - 1 small ● Soaked cashews – 20 g
● Tofu/ paneer - 25 g ● Boiled red chilli - 1
● Onion - 20 g ● Garlic - 1/2 clove
● Ginger, garlic, green chillies - 1/2 Tbsp ● Salt - 1/8 tbsp
● Fresh coriander - a handful ● Kashmiri red chilli powder - 1/4tbsp
● Crushed roasted peanuts - 10 g ● Oregano seasoning - 1/4tbsp
● White sesame seeds - 1 tbsp ● Lemon juice - 1/2 tbsp
● Salt - to taste
● Red chilli powder - 1/8tbsp For Salad:
● Black pepper powder - 1/8tbsp ● Thick curd - 1/8 cup (30 g)
● Roasted cumin powder - 1/4 tbsp ● Salt - to taste
● Dry mango powder - 1/8 tbsp ● Green chutney - 1/4 tbsp (10 g)
● Garam masala - 1/16tbsp ● Cucumber - 50 g
● Lemon juice - 1/2 tbsp ● Onion - 100 g
● Roasted chana powder (sattu) - 1/2 tbsp ● Cumin seeds - 1/8 tbsp

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