Potato and Chickpea Wraps
Potato and Chickpea Wraps
These spicy Potato and Chickpea wraps have been filled with a tangy and delicious potato and chickpea filling. It’s a flavourful and filling meatless option which makes it perfect for parties, picnics or even for your work lunch. They’ll definitely warm you up on a chilly day, and your belly will be so happy!Potatoes — You’ll want to peel, wash and cube it into about 1/2″ cubes. Keeping them roughly the same size will ensure they cook evenly.Turmeric — For a hint of colourSalt — For flavourOil — Any neutral oil will doMustard Seeds— It adds a bit of heat and flavourOnion — White onion finely choppedGarlic — Use as much or little as you like.Garam Masala — It’s an Indian spice mix that can be found in most good spice shops.Dried Mango Powder — Also known as amchur it is a fruity Indian spice that adds a unique flavour to this dish. Can be substituted with lemon juice.Jalapeños — Gives it a lovely kick! I suggest removing the seeds if you don’t like the heat.Chickpeas — Canned chickpeas work great. Drain and rinse them well before use and you’re good to go! You can also use chickpeas that have been you cooked from scratch.Coriander — You can swap this for parsley or omit it if you don’t like coriander.Wraps — Store bought mini tortillas or mini homemade rotis can be used.Chutney — Any sweet and sour chutney you have, will do
Ingredients
- 3 Large Potatoes Peeled and Cubed
- Salt To Taste
- Turmeric Pinch
- 2 Tbles Oil
- 2 Tsps Mustard Seeds
- 1 Large Onion Finely Chopped
- 3 Garlic Cloves Finely Chopped
- 2 Tsps Garam Masala
- 1 Tsp Dried Mango Powder
- 2 Medium Jalapeños Finely Cubed
- 1 400 Gr Can Chickpeas Drained and Rinsed
- 3 Tbles Fresh Coriander Chopped
- 18 Mini Tortilla Wraps
- 1/2 Cup Sweet and Sour Chutney
Instructions
- Boil the potatoes with a bit of salt and a pinch of turmeric until just tender.
- Heat oil in large saucepan over medium heat.
- Add mustard seeds and cook till they start to pop.
- Add the onions and cook over low heat until soft and translucent.
- Add the spices, mango powder or lemon juice, chopped jalapeños, boiled potatoes and chickpeas.
- Check if more salt is needed.
- Stir for a minute or two adding a bit of water if needed making sure that everything is nicely mixed.
- Simmer for about 5 -10 minutes or until properly mixed through.
- Lightly mash up the mixture with the back of a spoon.
- Cool for 15 minutes and add the finely chopped coriander.
- Take a tortilla and spread about a teaspoon of chutney down the middle of the tortilla.
- Place about 1 tablespoon of the potato mixture onto tortillas and wrap tightly or use a toothpick to secure it.
Tried this recipe?Let us know how it was!
