Mumbai potato wraps with minted yogurt relish

Mumbai potato wraps with minted yogurt relish

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(20 ratings)

Prep: 10 mins - 15 mins Cook: 35 mins

Easy

Serves 4
This help-yourself veggie supper is full of fresh flavours and low-fat too

Nutrition and extra info

  • Curry only can be frozen
  • Vegetarian

Nutrition:

  • kcal230
  • fat4g
  • saturates1g
  • carbs45g
  • sugars10g
  • fibre6g
  • protein8g
  • salt0.57g
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Ingredients

  • 2 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp medium curry powder
  • 400g can chopped tomato
  • 750g potato, diced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tbsp spiced mango chutney, plus extra to serve
  • 100g low-fat natural yogurt
  • 1 tsp mint sauce from a jar
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 8 plain chapatis
  • coriander sprigs, to serve

Method

  1. Heat the sunflower oil in a large saucepan and fry the onion for 6-8 mins until golden and soft. Stir in 1½ tbsp curry powder, cook for 30 secs, then add the tomatoes and seasoning. Simmer, uncovered, for 15 mins.

  2. Meanwhile, add the potatoes and ½ tbsp curry powder to a pan of boiling salted water. Cook for 6-8 mins until just tender. Drain, reserving 100ml of the liquid. Add the drained potatoes and reserved liquid to the tomato sauce along with the mango chutney. Heat through.

  3. Meanwhile, mix together the yogurt and mint sauce, and warm the chapattis following pack instructions.

  4. To serve, spoon some of the potatoes onto a chapatti and top with a few sprigs of coriander. Drizzle with the minted yogurt relish, adding extra mango chutney if you wish, then roll up and eat.

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Comments (11)

kfurber's picture

Have made this twice now. Both times I have replaced curry powder with a balti curry paste which I think adds to the flavour. This time added paneer, peas and peppers and then simmer down for quite a while once the cooking water has been added to get a nice thickness in the sauce. Tomorrow I will use some of the leftovers to make some pasties (inspired by the bbcgoodfood recipe "Curried Potato Pasties").

daleph's picture
4

Didn't add chutney, use any yoghurt and I used tortillas and it still tasted great.

darilebrch's picture
5

Wonderful & tastes great, easy to make, not a hitch, quick and simple will be making again. I added sliced chicken breast to this for a dinner treat worked really well, and my little ones loves it too.

kandi1's picture
4

Really lovely mid-week dish and quick to make. Following earlier comments I didn't add the reserved water and the consistency seemed just right without it. Will be making this one again.

kimmajor25's picture

Really quick, easy and cheap to make. Had loads of new potatoes in the cupboard and so i looked for recipes to use them up. Tasted delicious will be making this one again. Only think i did different to the recipe was adding a few chopped mushrooms.

francesca_'s picture
2

I was also disappointed with this considering the good reviews it has received. I put in extra curry powder but still couldn't taste it. I had to add some curry paste for flavour. I also thought it was too tomato-ey.

lizjones's picture
5

This is absolutely delicious - couldn't be easier to make or tastier to eat. It's healthy too, although I think the calorie content given doesn't include the chapattis. I could eat this every day!

eleanormayo's picture
2

Really disappointed with this, was too sweet (and that was even using green bean chutney instead of mango chutney) and far too wet to put into wraps. Won't be doing again I'm afraid.

bruc044's picture
4

This was great for a filling lunch. I wouldn't bother adding the reserved water next time and I added a bit more curry powder for flavour. Didn't have chapattis so used tortillas instead and since I only had fresh mint, I ground that up with some salt in a mortar and pestle before adding to the yogurt with a dash of ground coriander. All very tasty.

georgiehoff's picture
5

Love this dish, still having a little trouble stopping some of the potatoes turning to mush. Will try waxy potatoes next time and for an ultra quick dish substitute the potatoes for chickpeas.

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