Indian-spiced potato wraps

Summary Not available

  • 2 waxy potatoes (scrubbed and cut into small bite-sized cubes)
  • vegetable oil (for frying)
  • 1 tsp cumin seeds
  • 1 tsp chilli powder
  • 5 tsp ground turmeric
  • 5 tsp ground coriander
  • 5 or lime (juice only)
  • sea salt
  • 2 or flatbreads (to serve)
  • 5 small red onion (thinly sliced)
  • 1 tbsp cider vinegar
  • ¼ cucumber
  • yoghurt
  • mint leaves (roughly chopped)
  • caster sugar
  • 5 or lime (juice only)
  1. To make the spiced potatoes, boil the potatoes for 10–15 minutes until tender

  2. Drain well

  3. Meanwhile, make the pickled onion by mixing the onion slices with the vinegar and 2 tablespoons of cold water in a small bowl

  4. Set aside

  5. To make the raita, grate the cucumber (don’t bother peeling it) and gently squeeze out any excess water

  6. Mix the cucumber in a small bowl with the yoghurts, mint and sugar and add a squeeze of lemon juice

  7. Heat a generous splash of oil in a large frying pan over a high heat and add the potatoes

  8. Fry for 4–5 minutes, until just starting to colour

  9. Add the spices, stir well to coat and fry for another 5 minutes, until golden

  10. Season with salt and a squeeze of lemon juice

  11. Place the potatoes on a plate lined with kitchen paper to absorb any excess oil

  12. Serve the naan or flatbreads with the potatoes, pickled onion and raita and roll up before eating

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