Spicy Potato Naan Wrap
I love my grill. We are vegetarian but the grill still gets plenty of use. I had originally bought it to make pizzas but after my n-th stone cracked and I switched to a Baking Steel (which necessitates making the pizza in the oven since the steel gets ways too hot on the grill), the grill has not seen much pizza action. The action has mostly been on the grilled veggie front and lately making Naans (see here). The Naans on the grill turn out soft, that I decided to use them for wraps. I have to confess the idea wasn’t exactly original since I had had something similar at a local restaurant (India Chaat Cafe) here in Dallas.
I made some spicy potatoes for the filling – recipe below – you can pretty much use anything dry and spicy as a filling. Once the filling is ready, assembling the wrap is a breeze – I spread some Coriander Chutney, Tamarind Chutney and Ranch dressing (you can use Raita, plain yogurt or Tsatziki) on the Naan, next went some Spinach leaves (you can use Lettuce), the spicy potatoes, chopped cucumber, tomatoes and onion. You can even add some chopped carrots for crunch. Then I just rolled it up and served it. The kids and the wife loved it and there was much dancing around the fire that night.
Pretty easy to make and you can use pretty much anything leftover as a filling. This definitely has been a success in our house and has made it to school for lunch with our kids on multiple occasions. So try it and let us know how it turns out.
Spicy Potatoes – the recipe is very approximate, I was winging it
INGREDIENTS (for about 4 wraps)
1 large or two medium potatoes
1/2 cup frozen peas
Breadcrumbs (I used Panko)
1 Tbsp Olive Oil
1 tsp Cumin powder
1 tsp Garam Masala
1/2 tsp Red Chili powder
1 tsp Amchur (Mango Powder)
1 tsp Kasoori Methi
Salt to taste
NOTE: You can ditch all the spice powders in favor of something like Slap Ya Mamma if you like. Just be careful of the quantity as some of those mixed spice powders are very salty.
1. Boil and peel the potatoes.
2. Cut up the potatoes into small bite sized pieces and generously coat with breadcrumbs.
3. In a non-stick saucepan heat the oil and saute all the spices and salt (except for Kasoori Methi) till they begin to release their fragrance.
4. Add the potatoes and peas and cook till they start to brown.
5. Add the Kasoori Methi, mix well. Turn off the heat. You are done.