Indian Spiced Veggie Pockets


Indian Spiced Veggie Pockets


1 cauliflower

2 onions

1 tbsp cumin seeds

1 tbsp coriander seeds

2/3 of feta cheese

1/2 lemon, juiced

3-4 tbsp of mango chutney

Bunch of coriander

6 tortillas 


Thinly slice the red onions and grate the cauliflower.

Drizzle the pan with olive oil and place on a medium heat then add the onions and cauliflower, cookout the moisture.

Add spices and mango chutney.

Cook for a further 5 minutes.

Chop feta and coriander and add to the pan and mix followed by lemon juice.

Brush one side of the tortilla with beaten egg.

Place 3-4 tbsp of filling in the centre.

Fold two edges over the filling and then fold the other two sides in, so you create a parcel.

Toast each side of the parcel in a pan and serve with natural yoghurt.

Products Used:

Colourworks Brights Red Long Handled Silicone-Headed Slotted Food Turner

MasterClass Box Grater with Measurements

MasterClass Cast Aluminium 26cm Fry Pan

MasterClass Soft Grip Nylon Cooking Spoon

Sabatier Maison Edgekeeper Self-Sharpening 8" Chef Knife Black