Air fryer recipe · Snacks
Tandoori Veg Wrap
Smoky yogurt-marinated vegetables folded into a soft, charred flatbread.
- 27 minTotal time
- 200°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 50kcal
- 3.1 gprotein
- 7.5 gcarbs
- 1.5 gfat
- 3.0 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower and capsicum2 cups
- Thick yogurt1/2 cup
- Tandoori masala2 tsp
- Mint chutney3 tbsp
- Soft flatbread2 large
Method
Whisk the marinade
Stir the yogurt with the tandoori masala, salt and a splash of oil into a smooth, thick coating. Thick yogurt clings to the vegetables and forms those signature charred spots, so do not thin it down too much or it will just slide off.
Coat the vegetables
Fold the cauliflower and capsicum through the marinade until every piece is fully covered. Let them sit for at least fifteen minutes so the spices soak in, which gives you deeper flavour and better colour once they char.
Char the veg
Spread the coated vegetables in a single layer and cook until the edges blacken slightly and the cauliflower turns tender. Shake the basket once for even charring, and keep them in one layer so they roast rather than steam.
Dress the bread
Warm the flatbread until soft, then spread a generous layer of mint chutney across it. Pile the hot tandoori veg down the middle. Dressing the bread while the veg is still hot keeps everything warm and the flavours fresh.
Wrap and air-fry
Roll the flatbread snugly around the filling and air-fry at 200°C for 8 min until the outside is toasty and lightly blistered. Slice it in half and serve with extra mint chutney on the side.
