RECIPES

Potato curry crepes with raita chutney

The Raita Chutney is a culinary delight originating from India. This fresh and spiced sauce dates back to ancient traditions, skillfully combining yogurt, fresh herbs, and aromatic spices. Its history intertwines with the rich gastronomic culture of the subcontinent, where it has been used to balance flavors and add a refreshing touch to spicy dishes. The Raita Chutney has transcended borders, becoming a cherished accompaniment worldwide for its uniqueness and versatility.

Preparation time

Temps de preparació

Dificultat

Difficulty

Ingredients

  • Fresh mint
  • Garlic
  • Shallots
  • Greek yogurt (Milk)
  • Ground cumin
  • Lentils
  • Potato
  • Spinach
  • Curry powder
  • Brown sugar

Necessary utensils

  • Cutting board
  • Knife
  • Pot
  • Frying pan
  • Bowl x2
  • Hand blender

Nutritional information (every 100 grams)

Calories223,4 kcal
Fat4,5g
of which saturated fat1,3g
Carbohydrates24,3g
of which sugar2,5g
Proteins6,5g
Salt0,3g

Preparation time

Difficulty

Ingredients

  • Fresh mint
  • Garlic
  • Shallots
  • Greek yogurt (Milk)
  • Ground cumin
  • Lentils
  • Potato
  • Spinach
  • Curry powder
  • Brown sugar

Necessary utensils

  • Cutting board
  • Knife
  • Pot
  • Frying pan
  • Bowl x2
  • Hand blender

Nutritional information (every 100 grams)

Calories223,4 kcal
Fat4,5g
of which saturated fat1,3g
Carbohydrates24,3g
of which sugar2,5g
Proteins6,5g
Salt0,3g

Cooking step by step

Cooking
step by step

Mise en place:

Peel and dice potatoes into 1 cm cubes.
Peel and cut shallot into julienne.
Peel and finely chop garlic.
Separate mint leaves from the stems. Discard the stems.
Drain lentils.  

Mise en place - Crepes de patatas al curry

The stir fry:

Heat oil in a pot or frying pan. Sauté shallot and garlic over medium heat until lightly golden.
Add potatoes and curry powder. Stir well and sauté until golden.
Add half a glass of water and cook until potatoes are tender when pierced with a fork, 10-12 min.
Ensure no water remains once done. If needed during cooking, add more water.

The crepes:

In a bowl, combine crepe mix and water. Two parts water to one part crepe mix. Mix well until the batter is smooth and lump-free.
Heat a little oil in a frying pan over medium heat.
Pour a small amount of crepe mixture to form a thin layer. Once solidified, flip the crepe and cook for a moment more. Reserve on a plate and repeat until the batter is used up. 

The curry:

Drain lentils and add them to the stir fry. Mix well and let it heat for 2-3 min. Adjust taste with salt and black pepper.

The Raita Chutney:

In a bowl, combine yogurt, mint leaves, cumin, a pinch of salt, and a pinch of sugar. Blend until smooth. Adjust taste with salt and sugar. 

Your meal:

On each crepe, place a bit of curry in one “corner” and fold twice to form a triangle. Serve with Raita Chutney and spinach.

Tu plato - Crepes de patatas al curry

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