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Samosa Wraps – Spiced Potato Chickpea Chutney Burrito

August 17, 2018 By Richa 102 Comments

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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 

Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. #VeganRicha #Vegan #Nutfree #Soyfree #Recipe  Easily #Glutenfree

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. 

Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. #VeganRicha #Vegan #Nutfree #Soyfree #Recipe  Easily #Glutenfree

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

Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. #VeganRicha #Vegan #Nutfree #Soyfree #Recipe  Easily #Glutenfree
Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. #VeganRicha #Vegan #Nutfree #Soyfree #Recipe  Easily #Glutenfree

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 Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. #VeganRicha #Vegan #Nutfree #Soyfree #Recipe  Easily #Glutenfree

Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. #VeganRicha #Vegan #Nutfree #Soyfree #Recipe  Easily #Glutenfree
Print Recipe
4.98 from 34 votes

Samosa Wraps - Spiced Potato Chickpea Chutney Burrito

Samosa Wraps - Spiced Potatoes, Chickpeas, Chutney Burrito. Easy Spiced Potato Chickpea Burrito for lunch, picnic or carry out. Vegan Nutfree Soyfree Recipe  Easily Glutenfree 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: lunch
Cuisine: fusion, Gluten-free, Vegan
Keyword: potato burrito, samosa burrito
Servings: 4
Calories: 413kcal
Author: Vegan Richa

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

Use these gluten-free wraps or store bought wraps to make these gluten-free
Make the potatoes and chickpeas ahead for quick wraps.
 
Nutrition is for 1 wrap, including a regular wheat tortilla

Nutrition

Nutrition Facts
Samosa Wraps - Spiced Potato Chickpea Chutney Burrito
Amount Per Serving
Calories 413 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 553mg24%
Potassium 1132mg32%
Carbohydrates 68g23%
Fiber 13g54%
Sugar 6g7%
Protein 17g34%
Vitamin A 715IU14%
Vitamin C 30.7mg37%
Calcium 140mg14%
Iron 10.3mg57%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: gluten free, Indian Vegan Recipes, main course, popular, soy free Tagged With: vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Cassie Autumn Tran says

    August 18, 2018 at 3:30 pm

    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!

    Reply
    • Richa says

      August 19, 2018 at 12:23 am

      both flatbreads will work great!

      Reply
  2. Kirsten says

    August 19, 2018 at 5:31 am

    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!

    Reply
    • Richa says

      August 19, 2018 at 10:39 am

      awesome!

      Reply
  3. Linda says

    August 21, 2018 at 4:34 am

    Looks delicious! . Can’t wait to try these!

    Reply
  4. Jacobine says

    August 21, 2018 at 5:21 am

    5 stars
    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!

    Reply
    • Andi says

      May 13, 2019 at 4:02 pm

      Thanks for the tip! Making these this week. Will prep night before

      Reply
  5. Sophie says

    August 21, 2018 at 9:49 am

    5 stars
    Made these two days in a row, absolutely delicious 🙂

    Reply
    • Richa says

      August 21, 2018 at 10:35 am

      awesome!!

      Reply
  6. Caroline Horne says

    August 22, 2018 at 10:11 am

    5 stars
    Made this today, loved it easy to make and delicious, this is a keeper. Thankyou. X

    Reply
    • Richa says

      August 22, 2018 at 10:43 am

      awesome!

      Reply
  7. Bryan Martinez says

    August 22, 2018 at 4:37 pm

    5 stars
    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!

    Reply
    • Richa says

      August 22, 2018 at 10:56 pm

      thanks!

      Reply
  8. PATRICIA CARDENAS says

    August 27, 2018 at 5:02 pm

    Getting ready to make this recipe now! wish me luck! 🙂

    Reply
    • Richa says

      August 27, 2018 at 5:20 pm

      good luck!

      Reply
  9. Kris says

    August 27, 2018 at 6:40 pm

    5 stars
    What a great idea! I made these last night and loved them.

    Reply
  10. Cheryl says

    August 29, 2018 at 5:04 pm

    5 stars
    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!

    Reply
    • Richa says

      August 29, 2018 at 7:51 pm

      yay!! you can use that chaat masala on many things, like roasted veggies, or raw veggies/fruits like cucumber, carrot, apple, peas etc

      Reply
      • Earth Johnson says

        May 17, 2019 at 9:06 pm

        The chaat masala is standard in all stores as far as flavor etc?

        Reply
        • Richa says

          May 17, 2019 at 11:21 pm

          Yes in indian stores.

          Reply
  11. Siren says

    August 30, 2018 at 12:45 pm

    5 stars
    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.

    Reply
    • Richa says

      August 30, 2018 at 1:46 pm

      thats awesome!! i dont make samosa with wrappers , all the rolling, folding etc often either 🙂 easier to get them from the restaurant.

      Reply
  12. Jen says

    September 5, 2018 at 12:54 pm

    5 stars
    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!

    Reply
    • Richa says

      September 5, 2018 at 2:04 pm

      yay!

      Reply
  13. Jenny says

    September 6, 2018 at 7:58 pm

    5 stars
    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! 🙂

    Reply
  14. Tayyibah says

    September 8, 2018 at 9:37 am

    5 stars
    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.

    Reply
    • Richa says

      September 8, 2018 at 10:39 am

      awesome

      Reply
  15. Javed says

    September 9, 2018 at 7:08 am

    Have you been able to do this oil-free as well?

    Reply
    • Richa says

      September 16, 2018 at 8:45 pm

      Use water/broth to saute and it should work just fine.

      Reply
  16. Zappa Haughton says

    September 11, 2018 at 8:16 am

    can these be frozen?

    Reply
    • Richa says

      September 11, 2018 at 5:46 pm

      yes

      Reply
  17. Tony Zidan says

    September 11, 2018 at 9:54 pm

    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.

    Reply
  18. Kirsten says

    September 23, 2018 at 4:09 am

    I will make this for dinner on Monday night and send it in the kids lunch boxes on Tuesday! Thanks!

    Reply
  19. Tracy says

    September 23, 2018 at 7:03 pm

    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!

    Reply
    • Richa says

      September 23, 2018 at 8:45 pm

      ah thanks for letting me know, will fix that. great idea to pair withthe turmeric loaf

      Reply
  20. Drew says

    October 9, 2018 at 5:21 pm

    5 stars
    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!

    Reply
    • Richa says

      October 9, 2018 at 6:49 pm

      you can omit it

      Reply
  21. Tiana says

    October 25, 2018 at 12:17 pm

    5 stars
    I just made this last night and it was so good. I agree with the other poster- it tastes even better the next day!

    Reply
  22. Beth Richardson says

    October 28, 2018 at 3:49 am

    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!

    Reply
    • Richa says

      October 28, 2018 at 11:29 am

      if you are planning ot keep longer than 4 days,t hen freeze

      Reply
  23. Aruna says

    November 18, 2018 at 9:58 am

    5 stars
    Awesome recipe!! Thank you for sharing!

    Reply
  24. Lucy says

    November 24, 2018 at 7:25 pm

    5 stars
    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 😋

    Reply
    • Richa says

      November 24, 2018 at 8:34 pm

      awesome!

      Reply
  25. Harriette says

    November 30, 2018 at 4:06 pm

    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!

    Reply
    • Richa says

      November 30, 2018 at 4:24 pm

      yes justuse some lemon juice to taste and serve with dips of choice

      Reply
  26. Hilary M Fox says

    December 29, 2018 at 1:46 pm

    5 stars
    Recipe was a little intimidating at first, required a little effort to organize ingredients, but SOOOOO worth it!

    Reply
    • Richa says

      December 29, 2018 at 3:02 pm

      awesome!

      Reply
  27. TreeGoddess says

    January 3, 2019 at 1:36 pm

    5 stars
    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!!

    Reply
    • Richa says

      January 3, 2019 at 2:44 pm

      yay! yes use whichever chutney or dressing.

      Reply
  28. Mia says

    January 7, 2019 at 6:25 pm

    5 stars
    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

    Reply
  29. Heather says

    January 23, 2019 at 6:37 pm

    5 stars
    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.

    Reply
  30. Richard Darsie says

    January 25, 2019 at 6:54 pm

    5 stars
    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.

    Reply
    • Richa says

      January 25, 2019 at 6:55 pm

      awesome!

      Reply
  31. Preeya says

    February 14, 2019 at 12:24 am

    5 stars
    I just made these today and they were delicious! Thank you for such a creative idea and recipe!!

    Reply
    • Richa says

      February 14, 2019 at 10:20 am

      awesome!

      Reply
  32. Monica says

    February 23, 2019 at 9:21 pm

    4 stars
    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.

    Reply
    • Richa says

      February 23, 2019 at 11:32 pm

      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

      Reply
  33. Kim says

    March 28, 2019 at 9:44 pm

    How do you keep the potato mix moist? Do you mash them with some water?

    Reply
    • Richa says

      March 28, 2019 at 10:40 pm

      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.

      Reply
  34. jen says

    April 28, 2019 at 5:02 pm

    5 stars
    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.

    Reply
  35. Ro says

    May 20, 2019 at 1:22 pm

    5 stars
    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!!! 😉

    Reply
    • Richa says

      May 20, 2019 at 2:19 pm

      yay! awesome!

      Reply
  36. Melissa Beedle says

    May 20, 2019 at 6:45 pm

    5 stars
    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 ;)?

    Reply
    • Richa says

      May 21, 2019 at 10:27 am

      awesome!!

      Reply
  37. Allan says

    July 13, 2019 at 3:31 pm

    5 stars
    Looks delicious. What does this NaN mean though?
    1/2 to 1 tsp (NaN tsp) ground cumin ,

    Thanks.

    Reply
    • Richa says

      July 13, 2019 at 3:41 pm

      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

      Reply
      • Allan Spring says

        July 14, 2019 at 7:56 am

        Thanks Richa

        Reply
  38. WRogers says

    July 13, 2019 at 8:06 pm

    5 stars
    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.

    Reply
  39. PamelaB says

    July 16, 2019 at 10:30 am

    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!

    Reply
    • Richa says

      July 16, 2019 at 2:26 pm

      yes you can add some fresh baby greens tot he wrap and roll

      Reply
  40. Chava Nesher says

    August 1, 2019 at 4:53 pm

    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!

    Reply
    • Richa says

      August 2, 2019 at 10:40 am

      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

      Reply
  41. Lauren says

    August 10, 2019 at 10:37 am

    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!

    Reply
    • Richa says

      August 10, 2019 at 7:40 pm

      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.

      Reply
      • Lauren says

        August 10, 2019 at 7:45 pm

        Perfect, thank you!

        Reply
  42. Amy F. says

    August 25, 2019 at 10:15 pm

    5 stars
    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!

    Reply
    • Richa says

      August 26, 2019 at 12:20 am

      awesome!

      Reply
  43. Falguni Dalal says

    September 11, 2019 at 7:04 am

    What does NaN mean? I am trying this recipe today. I am excited to try!

    Reply
    • Falguni Dalal says

      September 11, 2019 at 9:41 am

      Never mind. I just read it in the comments!

      Reply
      • Richa says

        September 11, 2019 at 1:03 pm

        i have to get the widget people to fix that!

        Reply
  44. Eliza says

    September 20, 2019 at 7:56 am

    5 stars
    DELICIOUS!! I also made a Cashew Dip, otherwise, without a dip it could be a little dry.

    Reply
    • Richa says

      September 20, 2019 at 10:39 am

      awesome! yes i usually serve it with cilantro chutney or add extra chutmey in the wrap

      Reply
  45. Kim Burke says

    October 9, 2019 at 10:14 am

    5 stars
    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.

    Reply
    • Richa says

      October 9, 2019 at 10:53 am

      Awesome!

      Reply
  46. Jan says

    January 11, 2020 at 7:46 am

    I don’t use oil. Can I skip the oil? Other then that it looks awesome!

    Reply
    • Richa says

      January 11, 2020 at 10:43 am

      yes

      Reply
  47. Mae says

    March 27, 2020 at 12:12 pm

    5 stars
    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!

    Reply
  48. Carmen says

    April 3, 2020 at 7:16 pm

    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?

    Reply
    • Richa says

      April 3, 2020 at 9:30 pm

      you can adjust the cayenne to preference.
      Tthe amounts would depend on your wrap size, hence i dont mention it.

      Reply
  49. Debora says

    June 3, 2020 at 3:49 pm

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      June 3, 2020 at 8:26 pm

      Ooh great use of the air fryer! Thanks for stopping by!

      Reply
  50. Ken Oatman says

    July 14, 2020 at 5:03 pm

    5 stars
    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.

    Reply
    • Vegan Richa Support says

      July 16, 2020 at 1:07 pm

      wow. that is so cool. it’s my pleasre – thanks for your continued support Ken!

      Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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