Ingredient List (Potato Filling):

2 tablespoons oil

1 onion, finely diced

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

4 curry leaves

1/2 teaspoon ground turmeric

1/2 teaspoon chilli flakes

1/4 teaspoon ground coriander

1 teaspoon garlic, finely grated

1 teaspoon salt

3 medium potatoes, diced into small pieces

1 cup of water

1 cup peas

5 grams coriander leaves, finely chopped

80 grams spinach

4 multi-seed wraps

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Ingredient List (Sweet Yoghurt Dressing):

3 tablespoons yoghurt

1 teaspoon sugar

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Ingredient List (Coriander Chutney):

1 cup coriander leaves

1/4 cup mint

1/2 teaspoon ground cumin

1/4 teaspoon black pepper

1/4 teaspoon salt

1 tablespoon lemon juice

1 teaspoon garlic

1 teaspoon ginger

1 green chilli

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Method (Potato Filling):

Step 1: Add oil to a small to medium sized pot. Place on a medium heat. 

Step 2: Add onion, mustard seeds, cumin seeds and curry leaves and sauté till onions are soft. 

Step 3: Add ground spices, chilli flakes, garlic and salt and cook for 30 seconds. 

Step 4: Add potatoes with water and cook till potatoes are soft.  

Step 5: Add peas and coriander and cook for another 7 to 10 minutes on a low to medium heat.  

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Method (Sweet Yoghurt Dressing):

Step 1: In a bowl add yoghurt and sugar and mix. Set aside.

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Method (Coriander Chutney):

Step 1: Blend together all the ingredients until smooth. 

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Wrap assembly: 

Step 1: Lightly toast the wrap in a pan.

Step 2: Add a handful of spinach leaves, followed by potato filling. 

Step 3: Drizzle over some of the yoghurt dressing and coriander chutney. 

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Enjoy hot! 

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