Spicy yogurt tortillas
- November 2015
- Serves 4 as part of a menu
- Hands-on time 20 min
Kaushy Patel’s uses up spare tortillas (or you could use pitta bread) and mixes them with herbs, spices and yogurt to make this spicy snack recipe.
- Vegetarian recipes
- 22.7g (4.7g saturated)
- 54.9g (6.5g sugars)
- 8 x 25cm flour or corn tortillas
- 75ml sunflower oil
- 1 tsp fenugreek seeds
- 1 tsp mustard seeds
- ½ tsp ground turmeric
- 1¼ tsp salt
- 1¼ tsp sugar
- 2 handfuls fresh coriander,finely chopped
- 125g full-fat natural yogurt
For the masala
- 4-6 green chillies, roughly chopped
- 2-3 garlic cloves, halved
- 4cm fresh ginger, roughly chopped
- For the masala, grind or whizz the chillies, garlic and ginger to a fine paste with a pinch of salt, using a pestle and mortar or a blender.
- Tear the tortillas into roughly 4cm squares. Heat the oil in a large, deep frying pan on a medium heat for 2 minutes, then add the fenugreek and mustard seeds. When the mustard seeds start to pop, add the tortillas and fry for 2 minutes on each side. Add the masala paste, turmeric, salt and sugar, then stir, gently frying the tortillas for 3 minutes more on each side. Add a handful of coriander and stir in.
- Add the yogurt and 200ml water to the pan and stir through gently. Take the pan off the heat and leave to stand for 2 minutes. Serve immediately, sprinkled with the remaining fresh coriander.
This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).
Don’t worry if the yogurt curdles a little – it’s fine for this particular dish.
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