Vegetable Pakora Wrap

• Onion(1)
• Potato(1)
• Cauliflower(300 g)
• Spinach(100 g)
• Coriander(15 g)
• Garlic(2 cloves)
• Ginger(1 tbsp)
• All-Purpose Flour(180 g)
• Cornflour(2 tbsp)
• Baking Powder(1 tsp)
• Curry Powder(2 tsp)
• Cumin(1 tsp)
• Turmeric(½ tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Rapeseed Oil(6 tbsp)
• Yogurt(200 g)
• Lime(1)
• Fresh mint(10 g)
• Cucumber(1)
• Tomato(1)
• Tortilla(4)

Method

1. 1

   Thinly slice {Onion}, grate {Potato}, finely chop {Cauliflower}, roughly chop {Spinach}, chop most of the {Fresh cilantro}, mince {Garlic}, and finely grate {Ginger}.

   ~10 min

2. 2

   In a large bowl, mix the sliced {Onion}, grated {Potato}, chopped {Cauliflower}, {Spinach}, most of the {Fresh cilantro}, {Garlic}, and {Ginger} with {All-Purpose Flour}, {Cornflour}, {Baking Powder}, {Curry Powder}, {Cumin}, {Turmeric}, {Salt}, and {Black pepper}. Add 120ml water a little at a time and stir until everything is coated in a thick shaggy batter that clings to the vegetables.

   ~5 min

3. 3

   Stir together {Yogurt}, the juice of {Lime}, {Fresh mint}, and the remaining {Fresh cilantro} with a pinch of salt. Dice {Cucumber} and {Tomato} for the salad.

   ~5 min

4. 4

   Heat half the {Vegetable oil} in a large frying pan over medium heat. Drop in heaped spoonfuls of the pakora mixture, flatten slightly, and cook for 4 minutes per side until golden and crisp. Repeat with the remaining {Vegetable oil} and batter to make about 12 fritters.

   ~16 min

5. 5

   Warm the {Wraps} in a dry pan or microwave for 1 to 2 minutes until soft and pliable.

   ~2 min

6. 6

   Fill each warm wrap with chopped pakora fritters, the cucumber-tomato salad, and plenty of yogurt chutney. Fold and serve straight away.

   ~0 min