Wraps Potato Chickpeas Peas Ginger Chaat masala Cilantro mint chutney Tomatoes Greens or lettuce Cumin seeds Coriander seeds
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To make the samosa mixture, heat oil in a skillet over medium heat. Add cumin and coriander seeds and cook until they darken. Then, add Serrano pepper and cook briefly. Mix in spices, mashed potatoes, and salt, breaking up any larger pieces.
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Cover and cook for 2 minutes. Add peas, ginger, chutney, and chaat masala or amchur (mango powder). Adjust salt and flavor, and cover for another 2 minutes to develop flavors.
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To prepare the chickpeas, heat oil in a skillet, add chickpeas, spices, and salt, and mix thoroughly. Cover and cook for 2 minutes. Then, add a splash of water, cover again, and cook for an additional 2-3 minutes. Taste and adjust salt and flavor as needed.
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To assemble the wraps, start by layering greens if desired. Add the potato mixture, followed by chickpeas, chopped tomato, onion, and a drizzle of chutney. Fold in the left and right sides, then fold the edge closest to you over the filling.
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Tuck and tighten, and continue rolling. Optionally, grill the wrap to seal it. Serve with your choice of chutneys, such as tamarind, mint cilantro, or mango chutney.
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