Use up spare tortillas (or you could use pitta bread) and mix them with herbs, spices and yogurt to make this spicy snack recipe.
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
How To Make
- 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 from deliciousmagazine.co.uk