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Ingredients

• 1 1/2 tbsp vegetable oil
• 1 tsp cumin seeds
• 2-3 cloves garlic, peeled, finely chopped
• 2-3 thin chillies, finely chopped
• 30 asparagus, tips
• 2-3 spring onions
• 1 lime, juice only (optional)
• 1 tbsp chopped fresh coriander

• 2 tbsp vegetable oil
• pinches fenugreek seeds, (approximately 8-10 seeds)
• 1/4 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1 tsp coriander seeds, roasted, crushed
• 2 green chillies, deseeded, chopped
• 5 spring onions, thinly sliced
• 2 potatoes, boiled, peeled and cut into 2cm cubes
• 3 cooking apples, peeled, cored and cut into 2cm cubes
• 1 large tomato, deseeded, chopped
• pinches sugar, to taste
• squeeze lemon juice, to taste
• 1 tbsp chopped fresh coriander

• 3 tbsp thick Greek yogurt
• 1 tbsp thick tamarind pulp
• 1/2 tbsp tomato ketchup

• 4-6 soft flour, wraps
• vegetable oil, for frying
• 2 firm plum tomatoes, thinly sliced
• 1 red onion, peeled, thinly sliced
• 1/2 cucumber, sliced into strips (optional)

Description

Cyrus Todiwala Draws His Inspiration From A Kashmiri Recipe For This Seasonal Starter Served With An Apple And Potato Bhaji

UK TV