4 Tortilla wraps
1 Onion chopped
3 tsp Chilli chopped finely
3 tsp Ginger chopped
2-3 Carrots peeled and chopped
3/4 Cup of peas
1 tsp Turmeric
2 tsp Dhana jeera powder
1 tsp Red chilli powder
1/2 tsp Citric acid
3 Medium sized potatoes
2 tsp Salt
Handful of chopped
Water and flour for the adhesive.
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Fry the onions briefly before adding the chopped chilli and ginger. Mix well and combine with the carrots, then the peas
Next, pour in the spices (Turmeric, Dhana Jeera, Red Chilli powder) and citric acid. Mix until a consistent colour is achieved.
Add the mashed potatoes, season with salt and mix in a handful (or to taste) chopped coriander.
To make the adhesive simply mix water and plain flour to a thick and sticky consistency. Cut the tortilla wraps in half, Wrap the bread into a cone, using the adhesive to hold it in place.
Add the filling to just over half way, then seal the top.
Fry in hot oil until the tortilla bread darkens, the filling is already cooked so this step should only take a few minutes.