Street food-inspired Indian Spiced Potato Wraps stuffed with an easy raita and spicy slaw – a great meat free supper if you’ve got friends coming over!
- 2 Large Waxy Potatoes
- Sea Salt
- 1/4 Cucumber
- 65g (2 oz) 0% Greek Yogurt
- Large Handful Fresh Mint
- Pinch Golden Caster Sugar
- Freshly Ground Black Pepper
- 1/2 Lime
- Vegetable Oil
- 1 tsp Ground Cumin
- 1 tsp Chilli Powder
- 1/2 tsp Ground Turmeric
- 1/2 tsp Garam Masala
- 2 Large Naan-style Wraps
- Baxters Deli Toppers Spicy Slaw
- 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.
- Drain the potatoes. Heat a large frying pan over a high heat with a generous glug of oil.
- 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.
- Bring the potatoes to the table in a warm bowl, the raita, the mint leaves picked off the stalks in another bowl, the wraps and a jar of Spicy Slaw to the table, and enjoy right away.