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Spicy yogurt tortillas

Name: Spicy yogurt tortillas
Yield: Serves 4 as part of a menu
Cuisine: Indian recipes
Ingredients: 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

By: Kaushy Patel

Published: 19 Jan 16
Updated: 18 Mar 24

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.

Easy
November 2015

Test kitchen approved

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

Nutrition: per serving

Calories: 477kcals
Fat: 22.7g (4.7g saturated)
Protein: 11.5g
Carbohydrates: 54.9g (6.5g sugars)
Fibre: 3.3g
Salt: 2.2g

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Ingredients

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

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Method

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).