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!
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.