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Dina Begum's tikka pittas with masala wedges recipe

Dina Begum's tikka pittas with masala wedges recipe

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Created by Dina Begum

Transform leftover veggie curry into a healthy, tasty tea or filling lunch. Dina Begum has taken her aubergine and paneer curry and stuffed it into pittas to serve with spiced potato wedges and a side salad for freshness. This is fab fusion food! See method

Ingredients

  • 4 pitta breads
  • 4 tbsp Greek yogurt
  • ⅓ leftover aubergine and paneer tikka, cut into 1cm pieces and heated, see recipe below

For the masala wedges

  • 800g Maris Piper potatoes, scrubbed and cut into wedges
  • 2 tsp medium tikka curry powder
  • 2 tbsp vegetable oil
  • tomato ketchup or chilli sauce (optional)

For the salad

  • 3 small ripe salad tomatoes, chopped
  • ⅓ cucumber, halved and chopped
  • 4 heaped tsp lime pickle
  • 5g fresh coriander, chopped
Source of protein and a source of fibre

Each serving contains

  • Energy

    2165kj
    515kcal     26%

  • Fat

    18g 25%

  • Saturates

    5g 27%

  • Sugars

    8g 8%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 66.9g Protein 17.8g Fibre 8g

Method

  1. Heat an air-fryer to 200°C or preheat the oven to gas 6, 200°C, fan 180°C. Put all the ingredients (apart from the sauce) for the masala wedges in a bowl with a pinch of salt and toss to coat well. Air-fry for 25 mins, shaking the tray every 5-10 mins until golden and tender, or bake on a lined tray for 25-30 mins, turning halfway
  2. Meanwhile, mix the salad ingredients. Warm and split the pittas and add the yogurt. Divide the aubergine and paneer between them, followed by the salad. Serve with the wedges and ketchup or chilli sauce, if you like.

Tip: This recipe uses leftovers from Dina's roasted aubergine and paneer curry bowls.

See more Curry recipes

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