Sour and Spicy Potato Wraps
Oven time 50-55 min
These wraps are soft with a thin layer of coriander chutney and some green salad, which comes together with the sour and spicy potato cakes, a winner with family and friends.
Recipe courtesy Chetna Makan, food blogger and GBBO 2014 semi-finalist
(4 votes, average: 4.50 out of 5)
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Ingredients: For the wraps
- 250 gms – Elephant Atta Medium chapatti flour
- ½ tsp – salt
- 30 gms – unsalted softened butter plus extra
- 140 ml – water
Ingredients:For Coriander Chutney
- Bunch of fresh coriander leaves
- Bunch of fresh mint leaves
- 2-3 fresh green chillies
- Juice of 1 lime
- 1 tsp salt
- ½ tsp sugar
- 3 tbsp water
Ingredients: For the potato cakes:
- 3 boiled potatoes, mashed
- 1 tbsp ghee or sunflower oil
- ½ tsp salt
- ¼ tsp turmeric powder
- ¼ tsp chilli powder
- ¼ tsp mango powder
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Method
01 In a bowl mix the flour, salt and butter. Mix it all well and slowly add the water bringing the dough together. You may not need all the water or may need a bit more. Knead it for 5 minutes and leave it to rest in a bowl covered with cling film, for 15 minutes.
02 Divide the dough into 8 portions. Take one portion at a time and roll it into 6-7 inch big circle. Cook it on a hot skillet for couple of minutes on each side on medium heat. When cooked put a ¼ tsp of butter and spread on one side. Stack them up as they get ready and wrap them in a foil till you are ready to assemble.
03 Now make the chutney by putting all the ingredients into the mixer and grind it to a smooth paste. Leave it aside.
04 In another pan heat the oil for the potato cakes. Mash the potatoes and mix all the spices to it. Combine it well and make 8 portions of it. Cook them in the oil until golden brown and crispy.
05To assemble place the wrap and put a layer of chutney on it then place a few salad leaves. Place the potato cake on top and fold it into a cylinder. Eat it warm or wrap it in foil if taking for a picnic.
I’ll be sharing more recipes of delicious dishes and tasty treats in the following weeks as part of my partnership with Elephant Atta. Make sure you check my blog for my latest recipe recommendations!
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