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Spiced Indian potato wraps

Sweet potatoes are a versatile veg and far healthier than your everyday spud

  • Prep: 20 mins
    Cook: 35 mins
  • Serves 3
  • Easy
  • Serves 3
  • Easy
  • Calories 445
  • Carbohydrates 68
  • Saturated Fat 3
  • Sugar 20
  • Protein 13
  • Fat 15
  • Fibre 4
  • Salt 0.81

Nutrition per serving

  • Calories 445
  • Carbohydrates 68
  • Saturated Fat 3
  • Sugar 20
  • Protein 13
  • Fat 15
  • Fibre 4
  • Salt 0.81

Ingredients

  • 4 sweet potatoes, cut into chunky wedges
  • 1 red chilli, finely chopped
  • 2 tbsp olive oil
  • 2 tsp cumin seeds
  • 1 tbsp garam masala
  • 1 red onion, thinly sliced
  • juice 1 lime
  • 2 tsp sugar
  • 6-9 chapatis
  • 150ml natural yogurt
  • large bunch coriander

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with chilli, 1 tsp oil, cumin seeds, garam masala and plenty of seasoning on a roasting tray. Roast for 25-35 mins, turning wedges halfway, until tender and golden.

  2. Meanwhile fry onion in remaining oil for a few mins until partly softened, stir in the lime juice and sugar with some seasoning, then turn off the heat.

  3. Warm chapatis following pack instructions, then assemble by adding a couple of wedges of sweet potato to each, followed by a scattering of onions, a dollop of yogurt and a small handful of coriander leaves. Roll up and eat.

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