Indian-spiced potato wraps recipe
 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. 2 large waxy potatoes, scrubbed and cut into small bite-sized cubesvegetable oil, for frying1 tsp cumin seeds1 tsp hot chilli powder½ tsp ground turmeric½ tsp ground coriander½ lemon or lime, juice only sea salt2 large or 4 medium naan or flatbreads, to serve 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 ½ small red onion, thinly sliced1 tbsp apple cider vinegar ½ small red onion, thinly sliced 1 tbsp apple cider vinegar ¼ cucumber60g/2oz low-fat yoghurt (5% fat)large handful fresh mint leaves, roughly chopped¼ tsp golden caster sugar½ lemon or lime, juice only ¼ cucumber 60g/2oz low-fat yoghurt (5% fat) large handful fresh mint leaves, roughly chopped ¼ tsp golden caster sugar ½ lemon or lime, juice only Method 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. To make the spiced potatoes, boil the potatoes for 10–15 minutes until tender. Drain well. 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. 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. 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. 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. Serve the naan or flatbreads with the potatoes, pickled onion and raita and roll up before eating. Recipe tips 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.