Ezra’s take on the traditional Indian street food, this recipe makes such a delicious snack or lunch and is quick and easy to throw together in the evening before a busy day. For an even healthier version, dry-fry slices of tortilla wrap instead of tortilla chips.

2 Servings | 20 mins Prep Time

INGREDIENTS

• 1⁄2 bag of salted tortilla chips
• 1⁄2 large red onion
• 1 large chilli thinly sliced
• 50g salted peanuts
• 1 large handful of fresh coriander
• 1 large handful of fresh mint
• 1 finely diced tomato
• 2 roughly chopped spring onions

For the raita:

• 100g plain yoghurt
• 2 tsp mint sauce
• 1 clove of garlic

For the red sauce:

• 3 tbsp ketchup
• 1 tsp Thai red curry paste

For the zesty chickpeas

• 1⁄2 can of chickpeas
• 1 thumb of fresh diced ginger
• 1⁄4 tsp salt
• 1⁄4 tsp pepper
• 1 tsp lemon juice

METHOD

1. Prep all parts separately, including the sauces and chickpeas.
2. Layer into a lunchbox/serving bowl, starting with the tortilla chips and finishing with the sauces.
3. Mix/shake all together