Summertime recipes with Elephant Atta!
It’s summertime, which means time for picnics, barbecues and lots of summery food. This summer I’ve teamed up with Elephant Atta to bring you tasty recipes to enjoy with the whole family. Elephant Atta is all about cooking with love and I can think of no better way to spend the summer holidays than passing on my favourite recipes to my kids and getting them to help me make these. They love being my little helpers in the kitchen, particularly when it comes to taste testing and the licking of spoons! And we always make extra to take on fun days out and picnics.
I love being out and about with my kids as there is always so much to do and see over the summer, so it’s always a good idea to have packed lunches with us. They’re not only easy to make but are also a great way of making sure the kids get to have some healthy and delicious food.
One recipe that’s sure to go down a treat are Sour and Spicy Potato Wraps with crunchy green salad and refreshing coriander chutney.
The wraps are soft with a thin layer of coriander chutney and some green salad, which comes together with the sour and spicy potato cakes, a winner with family and friends.
Makes 8 wraps
For the wraps:
250 gms – Elephant Atta Medium chapatti flour
½ tsp – salt
30 gms – unsalted softened butter plus extra
140 ml – water
For the chutney
Bunch of fresh coriander leaves
Bunch of fresh mint leaves
2-3 fresh green chillies
juice of 1 lime
1 tsp salt
½ tsp sugar
3 tbsp water
For the potato cakes:
3 boiled potatoes, mashed
1 tbsp ghee or sunflower oil
½ tsp salt
¼ tsp turmeric powder
¼ tsp chilli powder
¼ tsp mango powder
Handful of fresh green salad
In a bowl mix the flour, salt and butter. Mix it all well and slowly add the water bringing the dough together. You may not need all the water or may need a bit more. Knead it for 5 minutes and leave it to rest in a bowl covered with cling film, for 15 minutes.
Divide the dough into 8 portions. Take one portion at a time and roll it into 6-7 inch big circle. Cook it on a hot skillet for couple of minutes on each side on medium heat. When cooked put a ¼ tsp of butter and spread on one side. Stack them up as they get ready and wrap them in a foil till you are ready to assemble.
Now make the chutney by putting all the ingredients into the mixer and grind it to a smooth paste. Leave it aside.
In another pan heat the oil for the potato cakes. Mash the potatoes and mix all the spices to it. Combine it well and make 8 portions of it. Cook them in the oil until golden brown and crispy.
To assemble place the wrap and put a layer of chutney on it then place a few salad leaves. Place the potato cake on top and fold it into a cylinder. Eat it warm or wrap it in foil if taking for a picnic.
I’ll be sharing more recipes of delicious dishes and tasty treats in the following weeks as part of my partnership with Elephant Atta. Make sure you check my blog for my latest recipe recommendations!