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)
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
No extra notes