These samosa wraps are super easy to put together with spiced potatoes and peas, crisp greens, spicy red onion and a simple homemade mango chutney. Make these samosa wraps ahead and freeze them for a quick lunch (or dinner) throughout the week.
Samosas are one of my favorite-est things but making the dough from scratch is rather time consuming. My usual shortcut is to use phyllo dough to make samosa triangles which can be baked in the oven. Much less time consuming and much less greasy than the normal samosas.
Where I got the idea for samosa wraps, god only knows. I googled it and found that there is an American company that sells samosa wraps but, of course, they’re not sold in Europe so I have no idea how good they are. At any rate, my samosa wraps are a quick and easy way to quench your craving for Indian flavours and certainly cheaper than any store-bought wrap.
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All you need to do is dice up some potatoes, boil them, throw in some frozen peas and add some deliciously fragrant spices. I like to use mango powder in my samosas, it’s one of my favorite Indian spices and if you like Indian food too, I’d strongly recommend keeping some on hand. But if you don’t have it, you can just leave it out or add a squeeze of lemon juice, although it’s definitely not the same!
Then build your wraps. In order to break up the potatoes, I like to add some greens. In this case I’ve added spinach, but kale, cabbage or lettuce would work as well to add some freshness to these samosa wraps.
The mango chutney adds a sweet and sour element and is a simple as throwing all the ingredients in a pot and simmering it until it’s deliciously soft and thick. Then, top with some red onion and cilantro and roll ‘em up. You can roll them up open-ended, taco style, or fold the ends in burrito-style.
Just like my make-ahead vegan breakfast tacos, you can wrap these samosa wraps in tin foil and pop them in the freezer for lunch later on. Simply reheat in the microwave, toaster oven or oven and enjoy!
Got leftovers? Use them in these recipes:
Cilantro, mango, ginger: Thai Buddha bowl with peanut red curry sauce
Cilantro, red onion: Chickpea avocado salad
Potatoes: Vegan potato leek soup
Samosa Wraps with Homemade Mango ChutneyPrint Recipe
- 3 large potatoes, finely diced - $0.92
- 1 cup (140 grams) frozen peas - $0.34
- 2 medium mangos, finely diced - $1.98
- 1 red onion, half finely diced, half thinly sliced - $0.34
- 1/3 cup (50 grams) raisins - $0.36
- 1/3 cup (65 grams) brown sugar - $0.10
- 5 cloves of garlic, minced - $0.16
- 2 tablespoons minced ginger, divided - $0.13
- 3 tablespoons red wine vinegar - $0.30
- ¾ teaspoons sea salt, divided - $0.03
- 1 ½ tablespoons oil - $0.08
- 1 teaspoon cumin seeds - $0.02
- 1 long green chili pepper, minced - $0.48
- ½ teaspoon chili powder - $0.05
- 1 teaspoon fennel seeds - $0.05
- 1 teaspoon coriander powder - $0.05
- 1 ½ teaspoons garam masala - $0.11
- 1 teaspoon mango powder (optional, or sub a squeeze of lemon juice) - $0.07
- A small bunch of cilantro - $0.20
- 6 large tortillas - $0.92
- A bag (300 grams/10.5 oz) spinach - $1.00
Boil the potatoes in a medium pot until tender. Before draining, throw in the frozen peas, then drain the pot.
While the potatoes are cooking, prepare the mango chutney by combining the mango, the diced red onion, raisins, brown sugar, garlic, 1 tablespoon of the ginger, vinegar and ¼ teaspoon of the salt in a small pot. Bring to a simmer over medium heat and cook, stirring occasionally, until thick – about 30 minutes.
Heat the oil in a large saucepan over medium heat. Add the cumin seeds and fry until they darken slightly in colour and release their aroma – about 30 seconds. Add the chili pepper and remaining 1 tablespoon of ginger. Fry until soft and fragrant – about a minute. Add the chili powder, fennel, coriander powder and garam masala and fry until fragrant – about a minute. Add the potatoes, peas, mango powder (if using), remaining ½ teaspoon of salt and 2 tablespoons of chopped fresh cilantro to the pan and mix well with the spices.
Make your wraps by placing a bed of spinach on each tortilla, topping with the potatoes, mango chutney, sliced red onion and a sprinkling of fresh cilantro leaves. You can fold them open-ended like a taco or fold in the ends and wrap them up like a burrito.