Spiced potatoes with chapati (aloo bhujia)
Soft, gently spiced potatoes with tomato, wrapped in warm flatbread. A Pakistani favourite.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Russet potatoes600 g
- Yellow onions100 g
- Tomatoes200 g
- Flour tortillas4 tortillas
- Fresh cilantro1 bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, curry powder. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Peel the potatoes and cut into 1 cm dice. Boil in salted water for 6 minutes until just tender, then drain.600 g russet potatoes
- Chop the onion. Heat a tablespoon of oil in a skillet over a medium heat and fry the onion for 4 minutes with a teaspoon of cumin, a pinch of curry powder and a pinch of chili flakes. Chop the tomatoes, add them and cook for 3 minutes.100 g yellow onions200 g tomatoes
- Stir in the potatoes and cook for 5 minutes, until they have taken on the colour of the spices. Season with salt.
- Warm the wraps for 20 seconds a side in a dry pan. Serve the potatoes with the wraps for scooping, scattered with chopped cilantro if you have it.4 tortillas1 bunch fresh cilantro
Warm the flatbreads in a dry pan for a few seconds each side so they puff a little.
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