Vegan recipe

Curried Pittas With Tandoori Bites

Serves 2

These bite-sized loaded pittas are full of middle Eastern and Indian flavours – with curried hummus and crispy baked turmeric chickpeas alongside our Tandoori Bites. A quick snack, an addition to a buffet or a taste sensation of a starter!

Tandoori Bites Find out more


1 pack Cauldron Tandoori Bites
A little oil for frying
4 wholemeal pitta breads, cut into circles
1 tin chickpeas (400g), drained
1 tsp olive oil
1⁄4 tsp sweet paprika powder
1⁄2 tsp turmeric powder
2 tsp tahini
1⁄4 tsp garlic powder
Juice of 1⁄2 lemon
1 tsp olive oil
2 tsp madras curry powder
Salt & black pepper to taste

To serve:
Fresh coriander & a drizzle of chilli sauce


  1. Add a little oil to a non-stick pan and heat the Tandoori Bites for 4-5 minutes
    until lightly golden all around.
  2. To make the crispy chickpeas, coat half the chickpeas with a little olive oil and sprinkle with the sweet paprika powder and turmeric.
  3. Transfer to a preheated oven for 8-10 minutes at 200C until crispy.
  4. For the hummus, blend the second half of the chickpeas with tahini, lemon juice, garlic powder, olive oil, curry powder and season to taste with salt & pepper.
  5. To assemble your pitta bites, spread a spoonful of hummus onto each pitta round, top with the crunchy chickpeas, one of the Tandoori Bites and sprinkle with chilli sauce and fresh parsley to serve.