Tandoori Steak Chapati with Minted Yoghurt
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Tandoori Steak Chapati with Minted Yoghurt

Tandoori Steak Chapati with Minted Yoghurt

The Indian flag is made up of deep saffron, white and green, representing courage and sacrifice, truth, peace and purity, and prosperity respectively – a perfect balance of elements. We’ve taken inspiration from that classic palette to bring you this scrumptious tandoori beef chapati wrap. Burnished orange of carrots for sweetness, minted fresh yoghurt as a pure base and green zucchini and mint for deliciousness. Perfect!

Tags:
Egg Free
High Protein
One Pot Wonder
Spicy
Under 30 Minutes
Allergens:
Milk
Gluten
Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 tbs

tandoori paste

1 steak

beef rump

1

zucchini

1 tub

yoghurt

(Contains Milk;)

1 bunch

mint

2

traditional chapati

(Contains Gluten, Wheat; May be present: Soy. )

1

carrot

Not included in your delivery

2 tsp

olive oil

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Nutritional Values

per serving
Calories1910 kcal
Fat16.6 g
of which saturates5 g
Carbohydrate31.3 g
of which sugars11.8 g
Dietary Fibre0 g
Protein41.6 g
Sodium611 mg
The average adult daily energy intake is 8700 kJ

Utensils

Grater
Knife
Peeler
Pan
Aluminum Foil
Plate
Small Bowl

Cooking Steps

1

To prepare the ingredients, cut the zucchini into 5 mm thick ribbons. Finely chop the mint and peel and grate the carrot.

Coat the steaks
2

Combine the tandoori paste with half of the olive oil. Coat the steaks in the tandoori mixture.

Cook the zucchini
3

Heat a greased chargrill pan or BBQ over a medium-high heat. Toss the zucchini in the remaining olive oil and season with salt and pepper. Cook for 1-2 minutes on each side or until lightly grilled. Set aside.

Cook the steak
4

Add the tandoori steak to the pan and cook for 2-3 minutes on each side for medium rare or until cooked to your liking. Cooking times will vary depending on the thickness of your steaks. Set aside on a plate and cover with foil. Rest for 5 minutes. Then cut into 1 cm thick slices.

Heat the chapati
5

Meanwhile, combine the yoghurt and mint in a small bowl. Heat the traditional chapati in a microwave or sandwich press.

6

To serve, wrap the zucchini, carrot and tandoori steak slices in the traditional chapati and dollop with the minted yoghurt.