Chicken Chaat with Bombay Potatoes

Steps

1. Preheat oven to 230°C. Line an oven tray with baking paper. Toss potatoes on prepared tray with carrots, red onion, Bombay spice mix and a drizzle of olive oil. Season with salt and pepper and roast for about 25 minutes, until tender. Turning once to ensure even cooking.
2. While potatoes are cooking, pat chicken dry with paper towels. Combine chicken, salt and chicken chaat spice mix in a medium bowl and toss until coated. Remove core and seeds from capsicum. Thinly slice capsicum and lettuce and set aside separately.
3. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook chicken for 3–4 minutes each side (depending on thickness), until chicken is golden and cooked through. Remove from pan and set aside on a plate, keeping pan on heat.
4. Add capsicum to pan and cook for 1 minute, while tossing, until starting to soften. Add chilli flakes (if using) and lemon juice and toss to combine. Add capsicum and any pan juices to plate with chicken. Rest for 3–4 minutes.
5. While chicken is resting, warm crepes according to packet instructions or wrap in foil and place in oven for 4-5 minutes, until heated through. Roughly chop chicken and season with salt and pepper.
6. To serve, divide Bombay potatoes between plates and place everything else in the middle of the table for everyone to help themselves. Fill crepes with chicken chaat and shredded lettuce, dollop with yoghurt, roll up and enjoy.