Onion bhaji veggie wraps with curried mayo

September 2, 2014

Wraps are a perfect food for eating on the go. Perfectly contained, easy to hold, even easier to eat – they are quintessential road food.

I decided to make wraps recently for a little road trip, but wanted to do something a bit more exciting than the usual falafel/hummus/veggie combo that is the standard go-to wrap for vegans. Being in Leicester, I was inspired to try making a curry wrap and use onion bhajis in lieu of falafels, plus a couple sweet roasted veggies to balance it out. The result was a delicious combination of different flavors and textures with a bit of kick to wake up the tastebuds.

You can make your own onion bhajis or purchase them from your local Indian snack shop. You can also purchase them in most grocery stores such as Sainsburys. Just be sure to ask if they are vegan, as sometimes they can contain egg and/or butter (or ghee).


  • 2 large wraps (choose from whole wheat, white or spinach)
  • 2-4 onion bhajis (depending on the size)
  • 1 large sweet potato
  • 2 red bell peppers
  • 1 red onion, thinly sliced
  • Couple handfuls of fresh spinach
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika
  • Olive or vegetable oil
  • salt
  • 1 tbsp chopped fresh coriander

For the sauce

  • 1/3 cup vegan mayo
  • 1 tbsp medium curry powder
  • 1/2 tsp salt
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika
  • pinch of chili powder (optional)


  1. Preheat the oven to 220c.
  2. Peel and slice the sweet potato in strips, 1 inch thick. Sprinkle a few drops of oil over the potato to coat, then sprinkle in cumin and paprika. Place on a lightly oiled baking tray and cover in foil. Bake until soft and cooked through, turning halfway through (around 35 minutes).
  3. Slice the peppers into quarters, removing the seeds. Place on a baking tray and add a few drops of oil to coat. Season with salt and place in the oven until fully cooked and slightly charred (around 15-20 minutes).
  4. While the veggies are cooking, heat a frying pan over medium heat and add around a teaspoon or two of oil to the pan. Add the onion and cook until soft and translucent (around 10 minutes).
  5. Heat up the onion bhajis by placing on a baking tray in the oven for around 5 minutes, until they are warmed through and slightly crispy on the outside.
  6. To make the mayo, combine all the ingredients and mix well. Adjust seasoning to taste and refrigerate until ready to use.
  7. Once all the veggies are ready, it’s time to assemble the wraps. Heat the wraps first for around 20 seconds in a frying pan. Then add a good dollop of the mayo followed by a handful of spinach. Next add the sweet potato, red pepper and onion. Finally, add the onion bhaji (you may need to slice it if it’s a large one) and top with chopped coriander. Wrap it all up and enjoy!
  • andydhare September 2, 2014 at 12:56 pm

    They look lovely. A really good idea for a wrap. Like yourself I think the fillings for veggies and vegans can be a bit predictable. I think I will have a go:)

    • Leicester Veggie September 2, 2014 at 1:46 pm

      thanks! I think the flavors and textures in this wrap work really well together, and it’s far from a boring ol’ falafel wrap! let me know how you like it.

      • andydhare September 2, 2014 at 10:22 pm

        I will do:)

  • Elizabeth Cosgrove September 2, 2014 at 5:40 pm

    Looks great!

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