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Mumbai potato wraps with minted yogurt relish

Mumbai potato wraps with minted yogurt relish

A star rating of 4.3 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable (Curry only can be frozen)
  • Healthy
  • Vegetarian
Nutrition: per serving
low inkcal485
low infat7g
low insalt1g


  • 2 tsp sunflower oil
  • 1 onion , sliced
  • 2 tbsp medium curry powder
  • 400g can chopped tomato
  • 750g potato , diced
  • 2 tbsp spiced mango chutney , plus extra to serve
  • 100g low-fat natural yogurt
  • 1 tsp mint sauce from a jar
  • 8 small plain chapatis
  • coriander sprigs, to serve


  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

Recipe from Good Food magazine, February 2010

Goes well with


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A star rating of 4.3 out of 5.26 ratings

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