Oh HELLO. Let me introduce you to your new favourite food…
o. m. g.
If you are a fan of Indian flavours, these samosa wraps will be right up your street. Spicy bombay potatoes, fresh minty yoghurt, sweet shredded carrot and sharp pickled red onions. Wrap it up, eat it with your hands and then go back for seconds. It’s the kinda food everyone wants to eat. Fun, colourful and damn delicious.
These samosa wraps are meant for sharing. Make a spread on the table and let your guests help themselves. It’s actually a relatively quick, fuss free recipe but everything can be made in advance and reheated if needed. Don’t skimp on the toppings though – red pickled onions are a must. They take 5-minutes and transform the dish from wow to POW.
I usually ramble on in my recipe posts, but on this occasion I think I’ll let the pictures do the talking. Just know that these samosa wraps taste as good as they look. Daaaang that is tasty.
Please let me know if you make these samosa wraps by tagging me in a picture on IG @georgieeatsuk, using the #georgieeats, or leaving me a comment down below. Keep smiling!
Spicy Bombay potatoes, chickpeas & peas, fresh minty yoghurt, shredded carrot and zingy pickled red onion all wrapped up and eaten with the hands. It’s heaven!
For The Samosa Mix
- 2 medium potatoes peeled & diced into 1 inch cubes
- 1 tbsp olive oil
- 1 400 g can chickpeas drained & rinsed
- 150 g (1 cup) frozen peas
- 3 cloves garlic minced
- 1 thumb sized piece ginger grated
- 2 tsp cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric
For The Yoghurt Sauce
- 30 g (1 bunch) fresh coriander
- 15 g (1/2 bunch) fresh mint leaves only
- 2 green chilli seeds removed
- Juice 1 lime
- 125 g (1/2 cup) greek yoghurt
- 1 clove garlic peeled
- 8 wraps
- 1 carrot finely sliced
- Sprinkle fresh coriander
- 1 batch pickled red onions
Bring a large pan of water to the boil and add your potatoes. Boil for 12-15 minutes or until the potato is soft but can still hold its shape. Drain and allow to steam dry.
Heat the oil in a large frying pan. Add the potatoes, chickpeas, frozen peas, garlic, ginger, spices, a generous amount of salt and pepper and 4 tbsp of water. Mix well until everything is combined. Cook the mixture on a low-medium heat for 15 minutes, stirring regularly, until everything is hot and cooked through.
Meanwhile make the sauce by whizzing everything together in a food processor along with a large pinch of salt. Taste and adjust the seasoning. Pour the chutney into a bowl and refrigerate until serving.
To serve, spread a dollop of the yoghurt sauce onto the wraps and top generously with the samosa mix. Garnish with the carrot, coriander and quick pickled red onions. Fold the wrap up and enjoy dipped into extra yoghurt sauce.
My super quick pickled red onion recipe can be found here.
All components can be made ahead of time and stored in the fridge until ready to serve. Just reheat the samosa mix over a medium heat in a pan until piping hot.
Any leftovers can be stored in separate airtight containers in the fridge for up to 3 days.
If wraps aren’t your thing, why not try serving this as a salad, or in roti’s instead. There is a great recipe here.
Vegan: Use a dairy-free yoghurt – coconut yoghurt works well here.
Gluten-free: Use GF wraps.