Crispy tandoori roti wraps

Serves 2

Ingredients

Raita:
1 cup yoghurt
1 large garlic clove - minced
Juice of 1 lime
1/2 cup mint
Big handful of coriander

300g firm tofu
Corn flour - roughly 3 tbsp
1/2 tbsp onion powder
1/2 tbsp garlic powder

1/2 cup tandoori paste
2/3 cup yoghurt
Juice of one lemon

½ cucumber - diced
1 cheek of a red onion - very thinly sliced
2 tbsp rice wine vinegar
1 tsp sugar

2 x garlic roti
Garnish with fresh mint.

Instructions

Preheat the oven to 180 fan bake.

Add the cucumber & onion to a bowl with the vinegar and sugar.

Mix together the raita ingredients and set aside.

Mix the tandoori, yoghurt and lemon juice together.

Dry the tofu, chop into into cubes, sprinkle over the onion and garlic powder and then mix it with the cornflour until well coated.

Heat the roti as per the packet instructions. Add some oil to a pan on a medium heat, fry the tofu until crispy.

Once it’s cooked cut the heat and pour over half the tandoori sauce. Mix it together so the tofu is well coated. Smear the raita over the roti’s, then too with the tofu and pour over the rest of the tandoori sauce.

Top with the pickled cucumber & onion and garnish with fresh mint.I used the leftover raita for dipping in the roti.

If you can’t get your hands on roti, you could sub it for soft shell tacos with some garlic butter melted over it before roasting, or a pita pocket with garlic butter.