Bombay tortillas with spiced squash, peas and coconut yogurt

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

A real East-meets-West dish here. Mexican flour tortillas - a staple of Mexican eating - form a wrap for a spiced squash and pea filling and are then baked under a thin veil of yogurt and mild cheese.


  • 2 tablespoons ghee or unsalted butter
  • 1 onion, chopped
  • 1 poblano chill


Preheat the oven to 200°C/400°F/gas mark 6. In a large frying pan, heat the ghee or butter, add the onion and cook for 2-3 minutes