Courgette bhaji wrap recipe

• 100 g (3.5oz) watercress or pea shoots
• 6 -8 plain flour tortillas
• 1 quantity vegetable oil, enough to half-fill a wok
• 140 g (4.9oz) gram flour
• 200 ml (7fl oz) water
• 1 large courgette, thinly sliced into rounds
• 1 tsp minced ginger
• 1 tsp amchur powder
• 0.5 tsp chilli powder
• 1 tbsp vegetable oil
• 3 spring onions, finely chopped
• 1 tsp cumin seeds
• 3 tbsp freshly chopped dill
• 125 g (4.4oz) ricotta cheese
• 350 g (12.3oz) frozen peas, defrosted
• 1 tsp coriander powder

1. Pour the vegetable oil into your pan and place over a high heat.
2. Prepare the batter by combining all of the ingredients and beat it to a smooth (not lumpy) consistency.
3. Dip the courgette slices into the batter and quickly lay them into the oil to fry.
4. Allow them to catch a golden colour before removing them onto kitchen paper.
5. Heat the vegetable oil in a pan and add the cumin seeds, allowing them to sizzle before stirring in the spring onions.
6. Saute and then add the peas, ricotta cheese, chilli and coriander powder and then once it has simmered for 4-5 minutes on a low flame, blitz it to a chunky puree.
7. Simply assemble the wraps with a couple of tablespoons of pea puree, watercress and courgette bhaji.

shoots, flour tortillas, vegetable oil, gram flour, water, courgette, ginger, amchur powder, chilli powder, vegetable oil, spring onions, cumin seeds, dill, ricotta cheese, frozen peas, coriander powder

Taken from www.lovefood.com/guide/recipes/30591/courgette-bhaji-wrap-recipe (may not work)