Bombai Burritos

These flavourful burritos are perfect as a hearty lunch, street food dish or colourful addition to a buffet. They are richly filled with spicy cauliflower with curry, roasted potato, chickpeas and spinach, and get extra bite from our crunchy Breaded Onion Rings.

Preparation method

1 Make the pickled red onion

Start by making the pickled red onion. Gently soak the thin rings in a mixture of natural vinegar, sugar and a pinch of salt. While the flavours soak in, preheat the oven to 200°C.

2 Prepare vegetables

Cut the cauliflower into florets and the potato into cubes. Mix them with olive oil, curry powder, cumin and a generous pinch of salt and pepper. Spread everything on a baking tray and roast in the oven for about 20 to 25 minutes. In the last five minutes, add the chickpeas so that they too are lightly roasted and heated.

3 Prepare the onion rings

Meanwhile, bake the Breaded Onion Rings in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.

4 Make the sauce

For the sauce, mix Greek yoghurt with chopped mint and coriander and season with a dash of lemon juice and a pinch of salt.

5 Fill the wraps

Heat the wraps briefly in a dry pan or in the oven, then top with fresh spinach, the roasted vegetables and chickpeas, a few rings of the fresh-sweet red onion and, of course, the crispy onion rings. Spoon some of the fresh coriander-mint-yoghurt sauce on top and finish off with a little extra coriander. Roll up the wraps tightly and present them warm.

Supplies

For 4 servings

  • 12 Breaded Onion Rings
  • 4 large tortilla wraps
  • 1 small cauliflower, in florets
  • 2 firm potatoes, diced
  • 200g chickpeas, canned & drained
  • 100g fresh spinach
  • 2 tbsp curry powder
  • 1tl cumin
  • 2 tbsp olive oil
  • Fresh coriander, for garnish
  • Salt and pepper

For the pickled red onion

  • 1 red onion, in thin rings
  • 100ml natural vinegar
  • 1tl sugar
  • Pinch of salt

For sauce

  • 150g Greek yoghurt
  • 1 tbsp fresh mint, finely chopped
  • 1 tsp fresh coriander, finely chopped
  • Juice of ½ lemon
  • Salt, to taste

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