The judges’ recipes
PLU Sthe finalists revealed
Soy and corn wraps
Makes 6 3 tbsp oil 1 tsp cumin seeds 2 tbsp chopped ginger 1 tbsp chopped garlic 4 tbsp chopped onion 1 tsp turmeric powder 2 tsp paprika 1 tsp chopped green chilli 1/2 tbsp coriander powder 1 tsp garam masala powder 4 tbsp chopped tomato 5 tbsp finely chopped red, yellow and green peppers A pinch chopped coriander 2 tsp lemon juice 1 cup soy nuggets, soaked
in water for 1 hour 4 tbsp canned sweetcorn 1 cup thick yogurt
For The bread 2 cups refined flour 1 tbsp ghee 1 egg 1/2 cup milk 1 tbsp sugar 1 tbsp salt
a pan, heat oil over high heat. add cumin seeds ginger, garlic and onion and sauté until onion is light brown in colour.
remaining ingredients, except soy nuggets, sweetcorn and yogurt. Cook for 10 minutes or until tomatoes soften.
soy nuggets, squeezing to get rid of excess moisture. add corn and nuggets to the pan. Season with salt and cook until mixture is dry.
prepare the bread, mix together all the ingredients and knead to make a soft dough. divide into six equal balls and roll into 15cm-diameter discs.
one disc on a hot non-stick pan or griddle. When bubbles begin to appear on the surface, flip it over. Smear a bit of ghee on top, cook for a few more seconds then flip over again. Smear ghee on the other side as well and cook until slightly brown on both sides. repeat with remaining discs.
the prepared filling with yogurt. Place a spoonful of mixture into the centre of each prepared bread, leaving some left over. Fold breads carefully to make wraps. Warm wraps through on a hot griddle and serve over spare mixture with mint chutney.
Chef Akshay Nayyar
Chef Alexio Pasquali