Step 1

Peel and cube the potatoes. Cover with water and boil under soft and tender. This takes about 30 minutes. Drain the excess water and set aside

Step 2

Heat the oil. Add the cumin seeds and once it bursts add the onion. Saute the onion until golden brown.

Step 3

Add the green chilli, turmeric and potatoes. Season with salt. Use a fork or back of a spoon to mash the potatoes. Cook for 2-3 minutes. Set aside

Step 4

Preheat oven to 180 degrees Celsius. Chop up the cauliflower into little florets. Rinse well. Mix the spices and ginger/garlic paste together with the oil. Add it to the cauliflower and mix well. Season with salt. Spread the caulfilower on one half of a baking tray

Step 5

Rinse the chickpeas. Mix the oil, paprika, salt and pepper with the chickpeas. Spread it on the other half of the baking tray

Step 6

Bake at 180 degrees Celsius for 30 minutes or until cauliflower is tender. Stir the cauliflower and chickpeas after 15 minutes

Step 7

Slice the onion into thin slices

Step 8

Add the vinegar, water, sugar, pepper and cumin seeds to a saucepan. Heat until the mixture is hot. Place the onion into a sterilized glass jar and pour the hot vinegar mixture over the onions

Step 9

Spread the mashed potato in the centre of the roti or tortilla

Step 10

Layer the cauliflower and chickpeas on top. Add some spinach leaves and pickled onions. Drizzle the mint chutney over

Step 11

Wrap tightly and you can secure one side of the wrap with some foil before serving

Step 12

Best served warm