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Tandoori Steak Chapati with Minted Yoghurt

Tandoori Steak Chapati with Minted Yoghurt

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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 FreeHigh ProteinOne Pot WonderSpicyUnder 30 Minutes
Allergens:MilkGluten

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tbs

tandoori paste

1 steak

beef rump

1

zucchini

1 tub

yoghurt

(ContainsMilk)

1 bunch

mint

2

traditional chapati

(ContainsGluten)

1

carrot

Not included in your delivery

2 tsp

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1910 kJ
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
Utensilsarrow down iconarrow down icon
Grater
Knife
Peeler
Pan
Aluminum Foil
Plate
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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

2

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

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.

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.

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.