Samosa Wraps

Have you tried Samosa filling in wraps, yes regular wraps, it works and so much less work, it’s quick, it’s healthy and no frying needed, you can fry if you want though. They were absolutely delicious traditional samosa like without the guilt.

Samosas are everyone’s favourite, atleast everyone I know loves them hehe. Crispy pastry filled with masala potatoes tempered in spices. What if you don’t have pastry or no time to make one, you can use wraps instead of pastry, and use samosa filling. You can use any wrap of your choice, gf, flavoured or plain is up to you but wraps are good substitute for a pastry.

Great with tomato ketchup or Green chutney, you can find recipe for green chutney here. Whether it’s for lunch, snack or party food this will be a perfect dish to make, with half the effort as regular samosas.

I baked mine in air fryer, love the thing it’s quick and cook way better than oven. You can brush the wraps parcels with butter, oil or any oil subs use more for more crispiness.

All you need is to make potatoes filling, divide wraps in halves, add filling to one half fold in samosa shapes seal with little water, brush with oil or butter then bake till crispy, easy!

Ingredients: (makes 6)

• 2-3 big potatoes
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tbsp garam masala
• 1 tsp turmeric powder
• Salt to taste
• 1/4 cup of frozen peas
• Coriander optional
• 2-4 green chillis optional
• 3 wraps, I used large ones
• butter/oil/egg to glaze

Method:

• Cut potatoes in chunks, so a big potato in 4-5 pieces.
• Boil potatoes, until they are soft, up to that the knife can go in easily but they are still holding their shape.
• Drain water from potatoes, peel and cut in small pieces
• In a pan heat some oil, add mustardseeds, when they start to splatter, add cumin, turmeric, garam masala and salt and cook for a min
• Add peas, cook for a min then add potatoes and mix well
• Leave the mix to cool
• mean while cut wraps into halves
• Add filling and roll like triangles as in above picture
• Seal the edges with water
• Brush with oil, butter or beaten egg
• Bake for 200’c for 8-10 mins until crispy and golden
• Serve with ketchup or green chutney.