Samosa Chaat Crunch Wrap (Print Version)
# Ingredients:
→ Roasted Whole Spices
01 -
1 tablespoon coriander seeds
02 -
1 tablespoon fennel seeds
03 -
0.5 tablespoon cumin seeds
04 -
3 whole cloves
05 -
6 whole black peppercorns
→ Potato Masala Filling
06 -
2 tablespoons cooking oil
07 -
800 grams white potatoes, roughly chopped
08 -
0.5 cup peas, fresh or frozen
09 -
3 small green chilies, finely chopped
10 -
1 tablespoon plus 1 teaspoon ginger, grated or paste
11 -
Salt to taste
12 -
1 teaspoon red chili powder
13 -
0.5 teaspoon turmeric powder
14 -
1 teaspoon garam masala
15 -
1 teaspoon amchoor (dried mango) powder
16 -
Pinch of hing (asafoetida)
17 -
Small bunch fresh cilantro, chopped
→ Cilantro Yogurt Dip
18 -
1 cup yogurt
19 -
Large handful cilantro sprigs
20 -
0.5 jalapeño or green chili
21 -
2 cloves garlic
22 -
0.5 avocado
23 -
1 teaspoon lemon juice
24 -
Salt and pepper to taste
25 -
Water as needed
→ Assembly Ingredients
26 -
10 large flour tortillas
27 -
0.5 cup tamarind date chutney
28 -
0.5 cup cilantro chutney
29 -
0.5 cup onions, finely chopped
30 -
1 cup tortilla chips, roughly crushed
31 -
0.5 cup nylon sev
32 -
0.5 cup Mexican cheese, shredded (or more, as desired)
33 -
Pomegranate seeds and cilantro, for optional topping
# Instructions:
01 -
Place coriander seeds, fennel seeds, cumin seeds, cloves, and black peppercorns in a heavy-bottomed pan. Roast over low heat, stirring constantly, for 3 to 4 minutes or until aromatic and lightly golden. Remove from heat and allow to cool slightly. Roughly crush the roasted spices in a mortar and pestle. Set aside.
02 -
Microwave frozen peas for 2 minutes, or boil fresh peas for 5 to 6 minutes until tender. Heat oil in a non-stick pan. Add finely chopped chilies and grated ginger, sauté for 30 seconds on low heat. Add a pinch of hing, turmeric powder, red chili powder, and garam masala. Add chopped potatoes and salt; stir well. Cover and cook for 1 minute over low heat. Uncover and add in cooked peas and chopped cilantro. Mash the mixture gently to create a cohesive masala. Add the reserved roasted spices and combine thoroughly. Cover and allow to cook for 2 more minutes on low heat. Uncover, mix well, and adjust seasoning if necessary.
03 -
Combine yogurt, cilantro, jalapeño, garlic, avocado, lemon juice, salt, pepper, and enough water to achieve a pourable consistency in a blender. Blend until smooth. Set aside.
04 -
Preheat a skillet. Warm each flour tortilla for about 10 seconds until pliable. Lay the tortilla flat and use a knife or pizza cutter to make a cut from the center to the edge (radius).
05 -
Spoon prepared potato masala onto the first quarter of the tortilla. Add tamarind date chutney and chopped onions to the second quarter. Place crushed tortilla chips in the third quarter. Spread green chutney and sprinkle cheese over the fourth quarter. Begin folding the tortilla counterclockwise, overlapping each filled section, to form a layered triangle.
06 -
Lightly oil the skillet. Place the folded wrap seam side down and press gently. Cook on low–medium heat until each side is golden and crisp, flipping once. Repeat with remaining wraps.
07 -
Cut the warm wraps in half if desired. Arrange on a serving plate, drizzle generously with cilantro yogurt dip, and top with nylon sev. Add pomegranate seeds and fresh cilantro as garnish, if using. Serve immediately.
# Notes:
01 -
Ensure tortillas are warmed adequately for easy folding and avoid breakage during assembly.
02 -
Roasting spices fresh elevates the depth of flavor in the potato masala.