Todd’s Indian Street Food
This delicious recipe was inspired by multiple variations of a Indian Street Food called a Roti wrap, or Mumbai Burrito. The recipe I developed is totally vegan, but here are some ways to add a little more protein into your dish. Instead of the sweet potato use chicken or tofu. Make sure you drain the tofu. Then seasoned either item with the same spices as the cauliflower and chickpeas. Then roast them as you would with the vegetables.
Ingredients
Curry Mashed Potatoes
- 16 ounces baby potatoes – quartered
- 1 tablespoon olive oil, more to taste
- ¾ teaspoon kosher salt
- 2-3 teaspoons yellow curry powder
- 1/2 red onion diced
- 2 garlic cloves minced
Filling:
- 1 head cauliflower- cut into small florets
- 1 can chickpeas, rinsed and drained well
- 1 small sweet potato cubed
- 1-2 tablespoons olive oil
- 1 ½ teaspoons kosher salt
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1 teaspoon of Trader Joe’s Chili Lime Powder (or chili flakes)
- 1 teaspoon garam masala
- 1 zest and juice of 1 lemon
Pickled Onions
ingredients
- ½ a red onion, very thinly sliced
- ⅓ cup red wine vinegar
- ½ cup water
- ⅛ teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon whole spices (1/4 teaspoon cumin, coriander, chili lime powder, and garam marsala
Large or Small Middle Eastern Flat Bread – Optional Cilantro, Spinach, Peanuts
instructions
- Preheat oven to 425
- Cut potatoes and place them in a medium pot, covered with water and simmer until very tender, about 15-20 minutes.
- Cut the cauliflower into small florets, cube the sweet potatoes (chicken or tofu), and drained chickpeas and place all on a parchment lined sheet pan. Drizzle with olive oil. Sprinkle cauliflower, sweet potato and chickpeas with the spices and salt, tossing to coat well. Place in the oven and roast for 20-25 minutes (tossing halfway through) or until cauliflower is tender. Place in a bowl and season with lemon juice and zest.
- While the veggies are roasting, make the quick pickled red onions.
- Thinly slice ½ of the red onion. Place the onion along with the red wine vinegar, water, salt, sugar and spices in a small pot on the stove and bring to a simmer. Simmer 2-3 minutes, stirring. Remove from the stove and let cool. Place onions and liquid in a jar and store in the fridge, for up to 2 months.
- Now take the other half of the red onion, and dice it. Then mince the two cloves of garlic. In a small pan over medium high heat add tbsp of olive oil. Once hot add onion and saute for 3-5 minutes add garlic and cook about 30 seconds more or until fragrant. Set aside.
- Once the potatoes are very tender, drain but save about 1 cup of the hot water. Place the potatoes back in the pot and mash with some of the hot water ( start with ¼-½ cup ) salt, spices and oil and mash the potatoes to combine until smooth. You want a fairly loose, spreadable mash so add more hot water if necessary. Scrape down the sides. Stir well. Add the saute onion and garlic. Now Taste, add salt if needed. You want this to taste flavorful and slightly salty as the tortilla will mute some of the flavor. Feel free to add more oil as you please for extra richness. Cover and keep warm.
- When the roasted veggies are done, assemble. Warm the tortillas either in the oven, over a gas flame or over grill. Spread generously with the Potato curry, then top with chickpeas, cauliflower,sweet potato mixture. Add some pickled onions and roll up like a burrito. Keep warm in the oven until ready to serve, or serve immediately! You can also refrigerate and reheat for meals on the go.
- You can also serve these topped with cilantro, spinach, or peanuts.