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Samosa Wraps – Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. Vegan Nutfree Soyfree Recipe Easily Glutenfree Jump to Recipe
When you want Samosa for lunch, this Samosa Wrap works out amazingly! Make the Samosa Potato mixture. Add some mint chutney or chopped up mint into it. Spice up the cooked chickpeas in a skillet. Layer with chopped tomato, onion, chutney and lettuce or greens, fold and done. No pastry making, no frying!
You can pair the wrap with chutneys such as tamarind chutney, mint cilantro or mango chutney. Layer with spiced beans or chickpeas. All amazing flavors that work so well together. These wraps can be made ahead and store well in the refrigerator.
More Wraps from the blog
- Jamaican Jerk Jackfruit, Caribbean Black Bean Wraps
- Spanish Rice, Buffalo Tempeh Wraps
- Cauliflower Sweet Potato Chickpea Wraps with Coconut chutney
- Cauliflower Shawarma Wraps
Tips to make amazing Samosa potato wraps
- These samosa potatoes are based on my favorite samosa from my hometown. Samosa potato recipes vary a lot. I use many spices to get the deeper flavor (that develops even more with time).Use whichever spices you have. There is tons of flavor, so a few missing spices will work.
- Add a good amount of filling to the wrap. Too little will make flat and squishy wraps and a lot will make it harder to fold the wrap.
- Wrap the burrito tightly so that the ingredients dont fall out easily when eating.
- The filling can be made ahead and then served as however you wish fresh.
Samosa Wraps - Spiced Potato Chickpea Chutney Burrito
Ingredients
Samosa Potatoes:
- 1 tsp oil
- 1/4 tsp cumin seeds
- 1/4 tsp coriander seeds
- 1/2 serrano pepper, chopped or other hot or mild green chili pepper, (optional)
- 1 tsp ground turmeric
- 1/2 to 1 tsp ground cumin, , preferably roasted
- 1 tsp ground coriander
- 1/3 tsp cayenne
- 1/2 tsp garlic powder
- 1/2 to 3/4 tsp salt
- 3 medium potatoes, ,boiled and mashed coarsely
- 1/4 cup peas
- 2 tsp minced ginger
- 1/2 tsp chaat masala, or 1/2 tsp amchur ( dry mango powder)
- 2 tbsp cilantro mint chutney, (or chop a handful of cilantro and mint finely and mix in)
- 1/2 tsp or more lemon juice
Spiced Chickpeas:
- 1 tsp oil
- 15 oz chickpeas, ,drained or 1.5 cups cooked
- 1/2 tsp each of ground cumin, , coriander, garlic powder
- 1/4 tsp ground cinnamon, , cayenne, ginger powder
- 1/3 tsp salt, , less or more depending on if the chickpeas are already salted
Wraps:
- Chopped tomato,, chopped onion
- cilantro mint chutney
- greens or lettuce, , optional
- 4 large wraps
Instructions
- Samosa Mixture: Heat oil in a skillet over medium heat. Add cumin and coriander seeds and cook until they change to a deeper color. Add the Serrano pepper and cook for a minute.
- Add all the spices and mix in. Add the mashed potatoes, salt and mix in. Break any larger pieces. Cover and cook for 2 mins.
- Add peas, ginger, chutney and mix in. Add chaat masala or amchur(mango powder) or both and mix in. Add more lemon juice if omitting these spices. Taste and adjust salt and flavor. Cover and cook for 2 mins, then let sit for another 2 mins for the flavors to develop.
- Chickpeas: Heat oil in a skillet. Add the chickpeas and spices and salt and mix well. Cover and cook for 2 mins. Add a good splash of water and mix, cover and cook for another 2-3 mins. Taste and adjust salt and flavor.
- Wraps: Layer any greens if using. Add the potato mixture. Then some chickpeas, chopped tomato, onion and a drizzle of chutney, Wrap it all up by folding in the left and right sides. Then folding he edge closest to you over the filling. Tuck in and tighten, then continue to roll and tuck. Optionally grill the wrap to seal, serve or store. Serve with tamarind chutney, mint cilantro or mango chutney.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking forward to trying this! I love samosas but don’t wish to fry them as traditional. I love East Indian food in general. I have a question also: If you are making them ahead, do you assemble them fully before eating or warm up the chickpeas, potatoes and wraps separately and then assemble them? Thank you in advance!
The make ahead is usually better served cold. for refrigerated wraps, i microwave them for half a minute, then toast them on a skillet.
Or you can keep everything separate and warm and assemble when needed
The only thing I think that could maybe make this better is to add some greens…sautéed or not. But that’s me. Love the greens!
Continue to love, love, love your food!
yes you can add some fresh baby greens tot he wrap and roll
I’ve always wanted to k is the secrets of making the potato and pea filling! I’ll be making a double batch of these— they won’t last long at my place.
Looks delicious. What does this NaN mean though?
1/2 to 1 tsp (NaN tsp) ground cumin ,
Thanks.
its the metric calculation by the widget. It cannot convert ranges 🙂 All the metric values for things like cups into ml or gm is in the parenthesis. i’ll update it
Thanks Richa
so excited to try these for our next week’s meal plan. In fact, I’m planning on making all of your recipes for next week’s rotation. Your Kung Pao Cauliflower, Jackfruit Tacos, these Samosa wraps AND your coconut chickpea curry. Where have you been all my life ;)?
awesome!!
OMG …. THANK-YOU Richa for another awesome recipe. These were totally delish!!! They will now become a weekly addition to our meal plan as we always make extra mashed potato and then either eat it straight or ???. No more ??? – this will be it!!! Even the chick peas that were left over were so yummy on their own my husband has requested some of them on hand all the time….we just nibbled them as a snack. I didn’t make the cilantro and mint chutney as I didn’t have mint etc so just used fresh chopped cilantro and a little tomato chutney I had in a jar in the fridge. If I had more mashed potato and it wasn’t 6am in the morning I would go and make some more because just writing about this is making me crave more!!! 😉
yay! awesome!
Will be making this again, for sure. Easy. Relatively fast. I made the chutney too, but if you don’t have the time or mint, just chopped cilantro would be great. My teenage sons loved it.
How do you keep the potato mix moist? Do you mash them with some water?
yes. it says at step 4 add a good splash of water and mix in. The amount will depend on the type of potatoes used and how much moisture was retained while mashing etc. So add a bit or a few tbsp for preferred consistency.
Did you add water to the potato mixture? I think I messed up somehow because my potatoes were soooo dry compared to yours, the picture of the wrap looks lovely and moist.
the 2 tbsp chutney is enough moisture. The pan or stove might be hotter and evaporating the moisture sooner. You can add a splash of water to make a more moist mixture
I just made these today and they were delicious! Thank you for such a creative idea and recipe!!
awesome!