CHAPATTI WRAPS WITH SPICED VEGETABLES AND CHICKEN OR TOFU
This chapatti wrap is a delightful mixture of textures and colours – spiced vegetables , tender chicken topped with a refreshing minted yoghurt to counteract the spiciness, and served with a dollop of sweet mango chutney. Replace chicken with crispy fried tofu for a vegetarian version.
2 tbsp oil
1 onion, sliced in half and cut into semicircles
2 cloves garlic, crushed and chopped finely
1 inch piece of ginger, chopped finely
1 large red capsicum, sliced into strips
2 courgettes, sliced into strips
1 carrot, sliced into thin strips
2 tbsp tomato paste
½ cup water
1-2 tsp chilli flakes (according to how spicy you like it)
½ small red chilli (deseeded and sliced finely)
1 tsp ground cumin
1 tsp garam masala
1 tsp salt
1 ½ cups shredded chicken or tofu cut into cubes and lightly fried until golden
½ cup natural unsweetened yoghurt
3-4 sprigs fresh mint
8 x 20 cm chapattis
Heat the oil over medium heat and fry the onion until golden and soft. Add the capsicum, carrot, garlic and ginger and continue to cook for 3-4 minutes. Add the tomato paste, water, cumin, garam masala, chilli flakes and salt. Cook for 10 minutes or until the vegetables have softened a little. Add the courgettes.
Combine the yoghurt with the mint and put into a small bowl. Quickly heat the chapattis in a pan until hot and keep warm in the oven. Quickly heat the shredded chicken over medium heat with a little oil to prevent it sticking to the pan. Alternatively you can microwave it until heated through.
Take all the components to the table and let guests serve themselves by taking a chapatti, placing a few spoonfuls of spicy vegetables along the centre of the chapatti, adding some shredded chicken or tofu, a few sprigs of coriander, a dollop of minted yoghurt then rolling up to eat. Serve the mango chutney alongside.