SPICED INDIAN POTATO WRAPS
Sweet potatoes are a versatile veg and far healthier than your everyday spud
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with chilli, 1 tsp oil, cumin seeds, garam masala and plenty of seasoning on a roasting tray. Roast for 25-35 mins, turning wedges halfway, until tender and golden.
- Meanwhile fry onion in remaining oil for a few mins until partly softened, stir in the lime juice and sugar with some seasoning, then turn off the heat.
- Warm chapatis following pack instructions, then assemble by adding a couple of wedges of sweet potato to each, followed by a scattering of onions, a dollop of yogurt and a small handful of coriander leaves. Roll up and eat.
Nutrition Facts : Calories 445 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.81 milligram of sodium
INDIAN SPICED CHICKPEA WRAPS
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- For pineapple raita, mix first 4 ingredients., For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally., To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.
Nutrition Facts : Calories 321 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 734mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 10g fiber), Protein 13g protein.
SPICY INDIAN POTATOES
I got this recipe from manjulaskitchen.com. It was so delicious we just ate it without any bread or accompaniment. I didn't even have time to take a picture because it was all gone! Maybe next time. The actual recipe states to boil the potatoes first, but I just added them to the pan and let them cook in the pan with the other ingredients. I don't know if the version below is exactly the same as from the website, but it's how I made it.
Provided by browniepie
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1) Peel and cut potatoes into small cubes.
- 2) Heat oil in pan.
- 3) Add cumin seeds, onion seeds, mustard seeds and asafoetida powder to pan and shake around until seeds start to crackle.
- 4) Add potatoes, turmeric powder, salt and green chilis. Mix well.
- 5) Lower heat to simmer and cover pan for about 18-20 minutes or until the potatoes are fork tender. You may want to add a splash of water at this step if it's too dry for the potatoes to get cooked well.
- 6) Increase heat to high and stir. I let the potatoes brown a bit but you can skip this step.
- 7) Remove from heat and stir in chopped cilantro and lemon juice.
Nutrition Facts : Calories 150.6, Fat 7, SaturatedFat 1, Sodium 298.8, Carbohydrate 20.4, Fiber 2.7, Sugar 1.5, Protein 2.5
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RECIPE: INDIAN SPICED POTATO WRAPS WITH EASY RAITA
From rachelphipps.com
Cuisine IndianCategory DinnerServings 2Total Time 25 mins
- Peel the potatoes, and cut them into large cubes. Place them in a saucepan with a large pinch of salt and enough cold water so that they are just covered. Set over a high heat so that the water comes to the boil and so that the par-boil. This should take about 10 minutes. You should be able to stick a knife through a piece, but they should still be firm and hold their shape.
- Meanwhile, make the raita. Peel and grate the cucumber. Usually you’d remove the seeds because these hold excess water, but to get a nice consistency as 0% Greek yogurt is rather thick, I leave them in. Chop half the mint, and combine the cucumber, yogurt, mint, a pinch of salt, a pinch of sugar and a generous seasoning of freshly ground black pepper. Season to taste with a spritz of lime.
- Once the oil is shimmering, add the potatoes and the spices. Fry until the potato cubes are coated in the spices and they’ve gone crispy around the edges (this should again take about 10 minutes). Season with salt, and a good squeeze of fresh lime juice.
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