Potato wrap with raita

Potato wrap with raita

Serves: 2
Time: 1 hour

Ingredients

300g of potatoes
1 tbsp. of vegetable oil
½ tsp. of mustard seeds
¼ tsp. turmeric
The Clay Oven Bakery naan bread

Method

  1. Dice and boil the potatoes.
  2. Heat the oil in a pan. When the oil is hot, add the mustard seeds and cover pan (as seeds will spit).
  3. Remove the pan from the heat once the seeds stop spitting. Add the boiled potatoes and turmeric. Stir well and warm through.
  4. Warm the naan for 30 seconds under a medium/hot grill.
  5. Cut the naan in half, fill each half with potato and top with raita.

For the raita

Ingredients

Half a cucumber
225ml of natural yogurt
Pinch of salt
Pinch of roasted cumin powder
1 tbsp. chopped coriander
1 tbsp. chopped mint

Method

  1. Peel and grate the cucumber.
  2. Add the natural yogurt, salt, roasted cumin powder, coriander and mint.
  3. Mix all ingredients together and keep cool.

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