Aloo Tikka Yums with Yoghurt Dip

  • Makes : 10-12

This dish is simply delicious! Vegetables are cooked with Indian spices, wrapped in filo pastry and served with a garlicky yoghurt dip. Great with salad and potato wedges.



  • 2 onions
  • 2 cloves garlic
  • 2 teaspoons olive oil
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1/2 pint water
  • 1 teaspoon vegan bouillon
  • 2 carrots
  • 2 sweet potatoes
  • 2 potatoes
  • 1 pack filo pastry


  • 250ml soya yoghurt
  • 1 piece cucumber - about 4"
  • 1 clove garlic
  • 1 teaspoon mint in vinegar



Step 1

Peel and chop the onions and garlic. Fry in the olive oil in a saucepan for 5 minutes.

Step 2

Add cumin and coriander and continue to fry for a couple of minutes.

Step 3

Add water and bouillon and bring to the boil.

Step 4

Peel and chop the carrots, sweet potatoes and potatoes and add to the pan. Simmer for 20 minutes.

Step 5

Remove from heat and roughly mash the vegetables.

Step 6

Lay a sheet of filo on a board and cut into two.

Step 7

Place 2 tablespoons of the vegetable mixture on the centre of each piece of filo and fold up corner to corner into a triangle. Pinch the edges together and place on an oiled baking tray.

Step 8

Continue until all the vegetable mixture and filo are used up.

Step 9

Bake in a hot oven, gas mark 4, electric 180C/ 350F, for 30 minutes.


Step 1

Meanwhile, wash and chop the cucumber into small cubes. Peel and chop the garlic.

Step 2

Add the cucumber, garlic and mint to the soya yoghurt in a bowl. Chill until needed.

Serve Yums hot or cold, with a bowl of the dip, salad and potato wedges or other vegetables.

Recipe Source: Vegans Can't Eat Anything!
Reprinted with permission from the author, Catherine Greenall.
Photograph © Catherine Greenall.

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