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 (0.25 tsp) cumin seeds
- 1/4 tsp (0.25 tsp) coriander seeds
- 1/2 (0.5 ) 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 (0.33 tsp) cayenne
- 1/2 tsp (0.5 tsp) garlic powder
- 1/2 to 3/4 tsp (0.5 tsp) salt
- 3 medium potatoes ,boiled and mashed coarsely
- 1/4 cup (36.25 g) peas
- 2 tsp minced ginger
- 1/2 tsp (0.5 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 (0.5 tsp) or more lemon juice
Spiced Chickpeas:
- 1 tsp oil
- 15 oz chickpeas ,drained or 1.5 cups cooked
- 1/2 tsp (0.5 tsp) each of ground cumin , coriander, garlic powder
- 1/4 tsp (0.25 tsp) ground cinnamon , cayenne, ginger powder
- 1/3 tsp (0.33 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
Yum, I have always loved the veggies in samosas! Potatoes, peas, and carrots just pair way too perfectly together. Who would have thought that the filling would complement other so well? I would love to try it in a lavash or even a really large naan!
both flatbreads will work great!
This looks so good! My mother in law is coming for a visit soon and I am going to make this for her. I think she will love it!
awesome!
Looks delicious! . Can’t wait to try these!
That was absolutely delicious and fun to make. My advice would be, like with most Indian food, to prepare the Samosa potatoes and spiced chickpeas the night before. Yum!
Thanks for the tip! Making these this week. Will prep night before
Made these two days in a row, absolutely delicious 🙂
awesome!!
Made this today, loved it easy to make and delicious, this is a keeper. Thankyou. X
awesome!
I came across this recipe on pinterest and decided to give this a try today. I loved it!
I ended up adding some jalapenos for a little more flavor too. It’s a great recipe, thank you!
thanks!
Getting ready to make this recipe now! wish me luck! 🙂
good luck!
What a great idea! I made these last night and loved them.
My fussy son wouldn’t stop eating them and the rest of the family enjoyed them too. Thanks for another great recipe. Also found out my town has an Indian grocery store when I sent my son to get the Chaat masala and he googled it. Yeah!
yay!! you can use that chaat masala on many things, like roasted veggies, or raw veggies/fruits like cucumber, carrot, apple, peas etc
The chaat masala is standard in all stores as far as flavor etc?
Yes in indian stores.
OK, so these are magical. My husband and I just finished them for lunch, and my husband can not stop raving about how delicious they are. I never want to make samosas, because they just seem so fussy. These are perfect, easy to assemble ahead of time and not super heavy. I paired it with a mango chutney to balance out the spice, as hubby is a spice wuss, and I want these every day now.
thats awesome!! i dont make samosa with wrappers , all the rolling, folding etc often either 🙂 easier to get them from the restaurant.
I made these last night for my toddler and I and we loved them! I omitted the hot peppers because of her. Thanks for the delicious recipe!
yay!
This is such a good recipe! I’m a little lazy about chopping up vegetables really small, so I ended up just using some fresh salsa I had for the wrap and it was super good (although probably less authentic at this point haha). Thank you for sharing something so delicious! 🙂
These are super yummy…and I omitted the mango powder because I didn’t have any. I can’t wait to taste them with the mango powder. I know the flavors are going to be WAY better, thank you!
P s. I made mine with a gluten free wrap and my husband’s with a wheat wrap. It was super easy to de gluten this recipe-kudos for that because all too often I have to make separate meals.
awesome
Have you been able to do this oil-free as well?
Use water/broth to saute and it should work just fine.
can these be frozen?
yes
Thanks have made these a weekly dish now, here in outback Australia, I had to combine a mint and coriander chutney together, in saying this my potatoes come out looking spew green, but the taste is incredible, so love this recipe.
I will make this for dinner on Monday night and send it in the kids lunch boxes on Tuesday! Thanks!
I hate to be, ‘that guy/gal’ but I found a typo. Tip number 2 under Tips to Make an Amazing Potato Samosa Wrap: says …if you add a lto of filling, not a lot of filling.
…again, I’m sorry to point it out, I just thought I’d let you know. <3 <3 <3
The recipe looks fabulous! I can't wait to try it. I plan on making these, and your tumeric and coconut sweet bread when I see my brother in a few days. It would make the perfect meal for our river picnic. Thank you for sharing all your delicious recipes and knowledge with us!
Much love!
ah thanks for letting me know, will fix that. great idea to pair withthe turmeric loaf
Hi quick question. If you are using chaat masala, do you still add the 1/2 tsp of lemon juice in step 3 or should that be omitted? Thanks!
you can omit it
I just made this last night and it was so good. I agree with the other poster- it tastes even better the next day!
How many days should these last for? Looking at lunch planning for the week and wondering if I can make a huge batch over the weekend to last my husband and I through the week!
if you are planning ot keep longer than 4 days,t hen freeze
Awesome recipe!! Thank you for sharing!
Have had this bookmarked to make for a while and finally did. So yummy! We can’t wait to have the leftovers tomorrow for lunch.
Looking forward to trying with some tamarind chutney next time too 😋
awesome!
I don’t have chaat masala, amchur or cilantro mint chutney. Can I substitute or go without? I’d love to make these tonight without going to the shops!
yes justuse some lemon juice to taste and serve with dips of choice
Recipe was a little intimidating at first, required a little effort to organize ingredients, but SOOOOO worth it!
awesome!
These are OMG delicious!! I didn’t have any amchur or chaat masala so I upped the lemon juice. I also used a 4 ounce can of diced mild peppers and that worked out fabulously. Also didn’t have cilantro mint chutney (because we don’t like it) but used Trader Joe’s Mango Chutney and it was fantastic! Printed it out to put in my binder of recipes in rotation. A keeper for sure!!
yay! yes use whichever chutney or dressing.
These are fantastic. The tamarind chutney is essential. I just made this but I’m already thinking about when I’m going to make them again
These are amazing, the flavour is incredible. I followed the recipe to a T not changing anything. I doubled it so I would have left overs. I’m glad I did because they were a hit and there wasn’t much left.
Made this tonight. Quick, excellent meal. I steamed the potatoes (cut in small cubes) rather than boiling but otherwise mostly followed it. Very good, spicy but not overly. I was lazy and used store-bought mango chutney. This one will be a regular.
awesome!
I just made these today and they were delicious! Thank you for such a creative idea and recipe!!
awesome!
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
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.
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.
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!
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!!
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
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.
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
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
Question about the nutritional facts: The recipe calls for a small amount of salt, but the sodium content seems pretty high. Is that just because of the canned chick peas?
Also, I read that chaat masala can be substituted with garam masala, just add some mango powder. Would you agree?
I have some leftover roasted potatoes that I can’t wait to use in this recipe! It sounds like there will be so many layers of flavor!
chickpeas, the wraps all have some salt content so it will vary depending on your ingredients
you can use a bit of garam masala and a good portion of mango powder as a sub.
Perfect, thank you!
Just made this today and it was delicious!! I used a whole wheat tortilla to wrap it. I love that the recipe has so little oil. Thank you!
awesome!
What does NaN mean? I am trying this recipe today. I am excited to try!
Never mind. I just read it in the comments!
i have to get the widget people to fix that!
DELICIOUS!! I also made a Cashew Dip, otherwise, without a dip it could be a little dry.
awesome! yes i usually serve it with cilantro chutney or add extra chutmey in the wrap
I made this today the spice mixture was absolutely perfect and left such a warm feeling in my mouth. I added fresh spinach in at the end and softened them by placing the lid over the potatoes. I also had some small tortillas to get rid of so I put the mixture on one and placed another tortilla over it and pressed it in the George Foreman grill. I really liked the toastiness of it. If it were summer, I may have wrapped them in a soft tortilla.
Awesome!
I don’t use oil. Can I skip the oil? Other then that it looks awesome!
yes
I use this recipe frequently to make a deconstructed samosa and it is fantastic! The flavors and textures are perfectly balanced, not too weak or intense. Sometimes I add more of the flavors from dabeli for a twist, along with peanuts and sev.
Thanks Richa!
I was so excited to try this recipe as I love samosas. However my kids didn’t finish their wraps (Too spicy… and we usually love spicy food). I think it is essential that you have with mango or tamarind chutney with to counteract the spice (I couldn’t find it anywhere) and the mint and coriander chutney I found at the middle Eastern market was really bitter. I think I will try again with half the cayenne and the proper chutney as I think it could be great ….. also, could you please specify how much greens/potato/chickpeas to put in each wrap?
you can adjust the cayenne to preference.
Tthe amounts would depend on your wrap size, hence i dont mention it.
Oh my goodness! This is the “it’s so good I can’t stop eating”!!!!
Made this but used wonton wrappers and air fryer them, along with the coconut chickpea curry and served with the tamarind chutney and jasmine rice. Even my young boys who are picky Absolutely LOVED this!
This was a winner winner vegan dinner!!
Thank you Richa for a delicious meal.
Ooh great use of the air fryer! Thanks for stopping by!
We are making this for a 2nd time, WFPBNO-style. Thank you for all your recipes, some day I’ll send you a picture of your dog-eared cookbook, the only one we actually KEEP in the kitchen itself. You’re a recipe genius.
wow. that is so cool. it’s my pleasre – thanks for your continued support Ken!