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Weekdays 10am-12:30pm ITV

Mex-Indian tacos - the perfect summer cuisine combination

If you’re on a summer health kick but craving some comfort food, Hersha Patel’s in the kitchen with a multicultural Monday night meal. Giving Mexican tacos an Indian twist, she’s raiding the spice cupboard to cook charred chicken chapati wraps.

Serves: 2

Ingredients

For the chicken

2 Chicken Breasts2 tsp Garam Masala1 tsp chilli powder½ tsp turmericJuice half lemon2 tbs cooking oil that can withstand high temp (I use coconut oil)2 tsp honey

For the chapati: makes around 4

125g plain flour

Warm/hot water not boiling, you need to be able to touch it with your hands

1 tsb Oil

For the Raita style salad:

2 tsp honey

250ml tbs organic natural yoghurt or coconut yoghurt

squeeze lemon

Half Grated Cucumber with juice squeezed out

150g red cabbage, very finely shredded

100g iceberg lettuce, finely shredded

¼ onion, very finely sliced

25g or a handful mint leaves / coriander leaves, roughly chopped

Seeds of half a seeds of a pomegranate

Method

For the chicken

  • Batten out the chicken breast so it’s the same thickness, around 1 inch. This helps to reduce the cooking time and gets more spice to the chicken.

  • Marinade the chicken in the Garam Masala, chilli powder, turmeric , juice half lemon, oil and honey for around 30 mins or not longer than 2 hours

For the chappati

  • Combine all the ingredient apart from the water into a medium/large bowl

  • Using a large spoon or fork slowly pour on the water, mixing whilst you go

  • Once the flour starts to stick together into a clump then dive in with your hands and start kneading

  • At this point only add very very tiny bits of water

  • Knead the dough until you get a soft and pliable lump that’s not sticky. The timing will vary depending on the type of flour you’re using. If you have time leave for 30 minutes.

For the salad

  • Whisk honey, yoghurt and lemon into a small bowl. Start with a small squeeze of lemon and taste and add more if you want.

  • Place the cucumber, cabbage, iceberg lettuce, onion, mint and coriander into a bowl and sprinkle over the pomegranate seeds

  • Put half the yoghurt on the salad and mix to cover well. Leave the rest in the bowl

To make the chapati

  • Grab a shallow bowl of plain flour

  • Get your tawa or flat pan onto a medium high heat and your griddle pan on a low heat

  • Roll the big ball into four

  • Grab a ball press it flat and if it feels sticky dip into flour and roll into a circle about 4 mm thin

  • Make sure your pan is really hot and fling on the chapati, let it cook for around 30 seconds or until bubbles start to appear

  • Then turn and leave for a bit longer until that side is cooked, dark brown spots appear

  • Brush some butter or oil onto the half cooked side flip and gently press the chapati

  • It should start to puff up and the steam inside will finish off the cooking, make sure there are no raw looking bits on either side, press those parts if so

  • Remove from the pan and keep them wrapped in a tea towel or foil to stay soft

To cook the chicken

  • Grill the chicken under a medium hot grill for 7 minutes each side or alternatively heat a griddle pan and cook as follows

  • When the griddle pan is almost smoking cook the chicken for 4 to 5 minutes on each side. Keep an eye on heat you may need to turn it down if it’s too smoky.

To serve

Shred the chicken into a bowl, grab the chapatis, salad, yoghurt and put in the middle of the table and serve yourselves. (with onions if you have)

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Weekdays 10am-12:30pm ITV