Spiced potatoes with chapati (aloo bhujia)

• White potatoes600 g
• Brown onions100 g
• Tomatoes200 g
• Plain tortilla wraps4 wraps
• Fresh coriander1 bunch

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, chilli flakes, mild 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 shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Peel the potatoes and cut into 1 cm dice. Boil in salted water for 6 minutes until just tender, then drain.600 g white potatoes
2. Chop the onion. Heat a tablespoon of oil in a frying pan 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 chilli flakes. Chop the tomatoes, add them and cook for 3 minutes.100 g brown onions200 g tomatoes
3. Stir in the potatoes and cook for 5 minutes, until they have taken on the colour of the spices. Season with salt.
4. Warm the wraps for 20 seconds a side in a dry pan. Serve the potatoes with the wraps for scooping, scattered with chopped coriander if you have it.4 wraps1 bunch fresh coriander

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