Makes 10 wraps
Samosa filling
3 small russet potatoes (about 450g in total), peeled and cubed
1, 15 oz can chickpeas, drained and rinsed
1 tbsp avocado oil
1/2 small red onion, diced
1/2 tsp cumin seeds
1/2 tsp fennel seeds
3 cloves garlic, crushed
1/2 inch ginger, grated
1/4 – 1/2 tsp Kasmiri chili powder, optional
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp salt
1/2 cup frozen peas
1/4 cup cilantro, minced
3 burrito size tortillas or roti
Juice of half a lemon
Cilantro Mint Sauce
1/2 cup fresh cilantro, stems removed
1/4 cup fresh mint, stems removed
1 clove garlic, grated
1/2 inch ginger, grated
3 tbsp plant-based unsweetened yogurt
1 tsp maple syrup
Juice of half a lemon
Other stuff
chopped tomatoes
Tamarind or mango chutney (this sweet bit is important to offset the spice)
lettuce (any kind)
Bring a pot of salted water to a boil or set up a steam basket. Add in your potatoes and cook them for 10-13 minutes or until tender and can be easily pierced with a fork. As they cook, add the drained chickpeas to a bowl and mash lightly with a fork.
Set a sauté pan over medium-low heat then add oil. Once hot, add the onions with a pinch of salt and sauté for 2-3 minutes. Add the cumin and fennel seeds and sauté for 1 minute or until fragrant.
Stir in the garlic and ginger and continue to sauté until fragrant. Add in the remaining spices and stir to combine.
To the pan, add the potatoes and chickpeas and fold everything together. Use the back of your spatula or a potato masher to roughly mash the potatoes and chickpeas together then stir in the peas and cilantro. Once mixed, remove the pan from heat.
CILANTRO MINT SAUCE: Add all of the cilantro mint sauce ingredients into a blender cup or mini food processor and blend until mostly smooth.
On tortilla or roti, add tamarind/chutney, lettuce, tomatoes, then filling. DO NOT OVER STUFF!
Enjoy!