Indian-spiced potato wraps

Indian-spiced potato wraps
Summary Not available
Diet : Vegan, Vegetarian
Total time : 30 mins
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Indian-spiced potato wraps

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Indian
Diet: Vegan, Vegetarian
Keyword: 10-30 min
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
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