Indian Lunch

Sliced potatoes:
3 pinch tumeric
1-2 pinch paprika
Half spoon cumin seeds
3-4 pinch salt
Oil
Potatoes, cut in 4 lenthwise and then sliced

Heat oil, add cumin seeds. Cook 30 seconds. Add potatoes and seasonings. Fry until starting to brown, then cover until potatoes are tender.

Cranberry Chutney:
Fist or less of mint leaves
2 fist coriander
Half onion chopped
1 green chili
3-4 pinch salt
2 handfuls frozen cranberries
2 T honey or 1 T sugar
Blend mooth

Wraps:
Whole wheat flour and water to form dough. Roll portion into ball, roll flat, sprad with oil and sprinkle with salt. Fold into thirds, more oil, more salt, fold into thirds, roll flat, then fry.

To eat: Rip off a piece of the wrap, scoop up the fried potatoes, a bit of cranberry chutney, then dip in plain yogurt or sour cream.