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Potato and Chickpea Wraps

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potato and chickpea wrap recipe

 

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 colour

Salt — For flavour

Oil — Any neutral oil will do

Mustard Seeds— It adds a bit of heat and flavour

Onion — White onion finely chopped

Garlic — 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

  • 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

  1. Boil the potatoes with a bit of salt and a pinch of turmeric until just tender.

  2. Heat oil in large saucepan over medium heat.

  3. Add mustard seeds and cook till they start to pop.

  4. Add the onions and cook over low heat until soft and translucent.

  5. Add the spices, mango powder or lemon juice, chopped jalapeños, boiled potatoes and chickpeas.

  6. Check if more salt is needed.

  7. Stir for a minute or two adding a bit of water if needed making sure that everything is nicely mixed.

  8. Simmer for about 5 -10 minutes or until properly mixed through.

  9. Lightly mash up the mixture with the back of a spoon.

  10. Cool for 15 minutes and add the finely chopped coriander.

  11. Take a tortilla and spread about a teaspoon of chutney down the middle of the tortilla.

  12. Place about 1 tablespoon of the  potato mixture onto tortillas and wrap tightly or use a toothpick to secure it.

Appetiser, Brunch, Snack, Vegetarian
Indian, South African
Chickpeas, Potato and Chickpea Recipe, Potatoes

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