Indian-spiced potato wraps
Spicy potatoes, sharp pickled red onion and cooling raita all folded up in a wrap or naan bread make a quick, easy and satisfying vegetarian midweek meal.
Each serving provides 740 kcal, 18g protein, 115g carbohydrates (of which 11g sugars), 20g fat (of which 2g saturates), 12.5g fibre and 2.3g salt.
For the Indian-spiced potatoes
- 2 large waxy potatoes, scrubbed and cut into small bite-sized cubes
- vegetable oil, for frying
- 1 tsp cumin seeds
- 1 tsp hot chilli powder
- ½ tsp ground turmeric
- ½ tsp ground coriander
- ½ lemon or lime, juice only
- sea salt
- 2 large or 4 medium naan or flatbreads, to serve
For the pickled red onion
For the raita
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.
If you need this recipe to be egg free, check the ingredients on your wraps or naan bread. Most are egg free, but some contain egg powder.