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Indian-spiced potato wraps
Summary Not available
Diet : Vegan, Vegetarian
Total time : 30 mins
Check out this recipe
Indian-spiced potato wraps
Summary Not available
Person: 2
Calories: 459kcal
Materials
- 2 waxy potatoes scrubbed and cut into small bite-sized cubes
- 400 oil for frying
- 1 tsp cumin seeds
- 1 tsp chilli powder
- 5 tsp Turmeric powder
- 5 tsp ground coriander
- 5 tbsp lime juice
- 1 tsp sea salt
- 2 flatbreads to serve
- 5 small red onion thinly sliced
- 1 tbsp cider vinegar
- 0.25 cucumber
- 50 ml yoghurt
- 1 stem mint roughly chopped
- 1 tbsp castor sugar
Instructions
- To make the spiced potatoes, boil the potatoes for 10–15 minutes until tender
- Drain well
- Meanwhile, make the pickled onion by mixing the onion slices with the vinegar and 2 tablespoons of cold water in a small bowl
- Set aside
- To make the raita, grate the cucumber (don’t bother peeling it) and gently squeeze out any excess water
- Mix the cucumber in a small bowl with the yoghurts, mint and sugar and add a squeeze of lemon juice
- Heat a generous splash of oil in a large frying pan over a high heat and add the potatoes
- Fry for 4–5 minutes, until just starting to colour
- Add the spices, stir well to coat and fry for another 5 minutes, until golden
- Season with salt and a squeeze of lemon juice
- Place the potatoes on a plate lined with kitchen paper to absorb any excess oil
- Serve the naan or flatbreads with the potatoes, pickled onion and raita and roll up before eating
Notes
No extra notes
Nutrition
Calories: 459kcal | Carbohydrates: 100g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 1425mg | Potassium: 1808mg | Fiber: 15g | Sugar: 23g | Vitamin A: 421IU | Vitamin C: 54mg | Calcium: 191mg | Iron: 7mg