Vegan recipe

Bombay Burritos

Serves 2

The Burritos that keep on giving!
Stuffed with flavours of India – Tandoori Bites, curried mash, pickled cauliflower, mint chutney, and fresh salad, these Bombay Burritos are perfect for a pack-up, picnic, or lunchtime treat.

Tandoori Bites Find out more


1 x Pack of Cauldron Tandoori Bites
4 Large Tortillas
Handful of Spinach

For the curried mash:
450g baby potatoes, quartered
1 tbsp olive oil
1 tsp salt
3 tsp mild curry powder
1 tsp garlic powder

For the mint chutney:
125ml vegan yogurt
1 Lemon, juiced
30g coriander
30g mint leaves
1 green chilli, sliced
2 tsp ginger, grated
1 garlic clove, grated
1 tsp salt
½ tsp sugar

For the pickled cauliflower:
240ml white distilled vinegar
60ml apple cider vinegar
300ml water
2 tsp sea salt
1 tbsp sugar
½ small head of cauliflower, cut into small florets
½ large red onion, thinly sliced
2 green chillis, seeded and sliced
3 cloves garlic, sliced
2 tbsp black peppercorns
2 tsp mustard seeds


  1. Preheat oven to 180c and bake Cauldron Tandoori Bites for 8 minutes.
  2. To make the potatoes, cook potatoes until tender and drain while retaining a cup of water. Mash slowly adding water, spices, and olive oil, and season to taste.
  3. To make the chutney, blend all ingredients and season to taste
  4. To make the pickle, add spices and vegetables to a large jar. Bring other ingredients to a low boil until sugar is dissolved and pour over veg. Leave to cool, cover and refrigerate for up to one week.
  5. Warm tortilla, spread potato mixture, add Bites, and dress with pickled cauliflower and chutney.