Black Bean and Tofu Tikka Masala Chapatti Burrito

Method

Step One

To make the pineapple and ancho chutney. Roughly dice the pineapple. Put onto a lined oven tray. Mix with brown sugar, maple syrup, finely chopped ancho chilli, lime zest, and juice. Roast on 180°C ,350°F, gas mark 4 until just golden and caramelised. Blend to desired consistency. I like mine with texture but can be served smooth. 

Step Two

To make the raita, finely dice the cucumber. Finely chop the mint and coriander.  Combine all the ingredients together with the yoghurt. Season to taste. 

Step Three

To make the avocado jalapeno creama, remove the stone and skin from the avocado. Place into a blender. Mix in the jalapenos, coriander, garlic, and yoghurt. Add lime juice, salt, and pepper to taste. Use water to reach desired consistency. Should coat the back of a spoon and have a thickness like houmous. 

Step Four

To prepare the rice, wash and drain, then cover with 800ml of water, turmeric and garam masala. Bring to the boil. Turn down to a simmer and leave on the stove until pits appear in the rice. Turn off the heat. Cover with a lid and leave to steam for 10 minutes. 

Step Five

To prepare the tofu bring a pan of salted water to the boil. Place the tofu in the pan for 2/3 minutes. Remove and drain dry. Toss in a marinade of oil, turmeric, garlic, ginger, curry powder, ground cumin, salt, and pepper. Leave to marinade for 5 minutes.  

Step Six

Heat oil in a flat-bottomed pan. Toss the tofu in cornflour and then brown each side in the pan. Remove once browned and leave to one side.  

Step Seven

Combine the spices, tomato paste, garlic, ginger, oil, salt, pepper, brown sugar, and white onion in a processor. You will need to add water to form a thick curry paste.  

Step Eight

Slice the red onions (half-moon) and cook gently until softened but not coloured. Add the curry paste. Cook out for 4/5 minutes. Add the black beans and stir through. Add water and Bisto Professional Vegetable Bouillon Paste and leave to simmer for 5 minutes. 

Step Nine

Add the tofu and the rice to the sauce and leave to cook for 5– 6 minutes.  

Step Ten

Make the chapattis whilst the curry is cooking. Combine the chapatti ingredients adding the water slowly until you have a soft dough. Leave to sit for 5/10 minutes.

Step Eleven

Split into 10 balls and roll them out very thinly – 10 pence piece. Heat a flat-bottomed pan, dry, on a medium heat. Once hot put in one of the breads. They take between 1-2 minutes each side. When you see bubbles appear on the surface, they are ready to turn over. Remove and keep warm under foil.  

Step Twelve

To serve put 2–3 spoonfuls of the curry mix down the centre of the chapatti and fold like a burrito. Cut in half on an angle to present. 

Step Thirteen

Mix the kale with the flour, spice, and seasoning. Mix in enough water to make a batter around the kale. This should be thick enough to hold its shape but not so thick it won’t “plop” off a spoon after a few seconds.  

Step Fourteen

Heat oil in a pan to 180oC. Cook the pakoras until golden in colour. Drain and season.  

Step Fifteen

Plate up with the burrito on one side of the plate, one half leant against another. Put your dips into little serving bowls, place 2/3 kale pakora pieces around the plate, garnish with chopped spring onion, coriander, sliced red chillies.