Morning guys! It’s a savoury day!!
My love for Indian food gets stronger every day, so fresh, flavoursome, varied and comforting!
This recipe was really created for my Dad. His favourite dish when he goes out for an Indian is chicken tikka and I’m always trying to recreate family favourites in a new and exciting way, with the same flavours yet a lot healthier! Normally I would just try and recreate a version using chicken or fish but I want to experiment with vegetables more and try and switch things up a little. Plus the more veggies in your diet the better! I don’t even think the big meat eaters out there will miss the chicken in this one! My Dad didn’t and thats saying something and also one big compliment!! So trust me, it really does work!!
Ingredients – serves three
Cauliflower tikka –
1 medium cauliflower (760g chopped weight), cut into small florrets.
150g full fat live yoghurt
1.5 tsp freshly grated ginger
salt and pepper
2 garlic cloves, grated
0.5 tsp tumeric
1 tsp cumin seeds
1 tsp sweet paprika
1 tsp garam masala
0.12 tsp mild chilli
1 tbsp coconut oil
1 cucumber, diced
150g mixed raddish, sliced
2 spring onions, sliced
20g fresh coriander, chopped
1 tsp nigella seeds
0.12 tsp mild chilli
0.5 tsp garam masala
2 tbsp dessicated coconut
1 lemon, juiced
3 tbsp flaxseeds
100g chickpea flour
Extra yoghurt to serve
Mix all the cauliflower ingredients, except the coconut oil together in a large bowl and leave to marinate for 30 minutes.
Meanwhile, prepare the salad –
Chop everything up and pop in a large bowl, stir through the seeds, spices, herbs, coconut and lemon.
Mix the flax and flour together in a bowl and then add enough water to achieve a pancake like batter.
Melt the coconut oil in a large frying pan, pour in the marinated cauliflower and fry over a medium heat for 10 – 15 minutes – until golden and slightly charred.
Whilst they’re cooking away, heat another non stick frying pan over a medium heat.
Ladel the wrap batter into the pan and then spread with the back of a ladel to cover the pan and form a thin circular wrap.
Once bubbled, flip and cook for a further minute.
Transfer to a plate and repeat twice more.
Pop a folded wrap on each plate, side with the golden cauliflower tikka and prepared salad.
Dollop with yoghurt and chutney too if you like.