Empty My Fridge
Samosa Wraps
Ingredients
- Oil2 tsp
- Cumin · ground¼ tsp + ½–1 tsp + ½ tsp
- Coriander seed · ground1 ¼ tsp
- Serrano pepper · chopped½
- Turmeric · ground1 tsp
- Cayenne pepper⅓ tsp
- Garlic powder½ tsp
- Salt½–¾ tsp + ⅓ tsp
- Potato3
- Pea¼ cups
- Ginger · minced2 tsp
- Chaat masala½ tsp
- Cilantro2 tbsp
- Lemon½ tsp
- Chickpea15 oz
- Cinnamon · ground¼ tsp
- Tomato · chopped
- Lettuce
- Wraps4
Instructions
- Heat the oil in a skillet over medium heat. Add the cumin and coriander seeds and cook until they darken slightly. Add the serrano pepper and cook for a minute.
- Add all the ground spices and mix. Add the mashed potatoes and salt, break up any large pieces, cover and cook for 2 minutes.
- Add the peas, ginger and chutney and mix. Add the chaat masala or amchur (or both) and mix. If you left those out, add more lemon juice. Taste and adjust salt and flavour. Cover and cook 2 minutes, then rest 2 minutes off the heat.
- For the chickpeas, heat the oil in a skillet. Add the chickpeas, spices and salt and mix well. Cover and cook 2 minutes. Add a good splash of water, cover and cook another 2 to 3 minutes. Taste and adjust salt and flavour.
- Layer any greens on a wrap, then add the potato mixture, some chickpeas, chopped tomato and onion, and a drizzle of chutney. Fold in the left and right sides, then fold the edge nearest you over the filling and roll up tightly, tucking as you go.
- Grill the wrap briefly to seal it if you like, then serve or store.
Summarized from Vegan Richa's video. Watch it for the details.
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