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.
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Samosa Wraps with Homemade Mango Chutney

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Total Price: $7.89
Price per Serving: $1.32
Servings: 6
Calories: 344kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 344kcal | Carbohydrates: 64g | Protein: 9g | Fat: 6g | Sodium: 586mg | Potassium: 1041mg | Fiber: 8g | Sugar: 23g | Vitamin A: 111.3% | Vitamin C: 72.2% | Calcium: 15.6% | Iron: 38.8%