Spicy Chapati Wraps
Here’s a fab recipe to tickle you tastebuds. It’s quick and easy making it perfect after a long day at work. You will be thinking of this dish long after you’ve eaten it. The potato wedges are great on their own but with the tangy onions and the creamy dressing they are so moreish. It really is a taste sensation.
Most of the spices in this recipe will probably already be in your cupboards but if not they can be found in all supermarkets. The chilli gives this a nice kick but feel free to adjust for your own taste. When cooking the wedges make sure they are spread out on the tray, use two if necessary, as this will allow them to crisp up and you won’t be left with soggy potato.
The sweet and tangy onions in this recipe are seriously to die for, I’m not joking when I say I could eat the whole pan in one sitting, you’ve got to have self-control when cooking these.
The chapati recipe here is much easier and quicker than you might think and totally doable for a weeknight meal, but store brought ones will be just fine. It can take a bit of practice to get round chapatis, but if you want to impress and aren't afraid of cheating roll out into a rough circle and cut around a small plate, no one will know and you will be the new chapati master. So guys get cooking and let us know what you think.
Ingredients
1 cup Atta flour
½ cup water
1 tsp salt
500g sweet potatoes, cut in wedges
1½ tbsp oil
½ tsp chilli powder
1 tbsp cumin seeds
1 tsp coriander powder
½ tsp paprika
2 garlic cloves, minced
3 limes
2 red onions
1 tsp sugar
150g Greek yogurt
25g fresh coriander plus a few extra leave to garnish
Method
Preheat the oven to 180C fan
Mix the four, salt and 3/4 of the water in a circular motion with your fingers until it starts to come together. Then gradually add the rest of the water until all combined and a dry dough has formed
Cover and leave the dough to rest for 30 minutes. Then break into 6 balls and roll out on a floured surface. Cook on a medium heat for 30-60 seconds turn over and cook for another 30-60 seconds. Flip once more and use a clean tea towel to gently press the chapati down it should now puff up
Mix cumin seeds, chilli powder, coriander, paprika and garlic with the oil then add the potato wedges and coat, cook for 25-30 mins flipping halfway.
Fry the onions in 1tsp of oil for 3 minutes, season then add the zest of 2 limes and the juice of 3 limes, cook for a further 3 minutes add the sugar and cook until all the liquid is gone
To make the dressing blend the fresh coriander with 100g of yogurt until smooth. Stir thought the remaining Greek yogurt by hand which will thicken the sauce a little.
Lastly assemble the wraps, put the wedges and onions on a warm chapati drizzle with the sauce and add a few whole coriander leaves, wrap up and enjoy!