Effortless Samosa Chaat Crunch Wrap (Impression)
Wraps stuffed with spicy potatoes, tangy sauces, and cool yogurt for a seriously tasty bite.
# Liste des ingrédients:
→ Whole Spices, Toasted
01 -
6 black peppercorns
02 -
3 cloves
03 -
1/2 tablespoon cumin seeds
04 -
1 tablespoon fennel seeds
05 -
1 tablespoon coriander seeds
→ Mashed Potato Mix
06 -
Salt as needed
07 -
Handful of fresh cilantro, chopped finely
08 -
1 teaspoon dry mango powder (amchoor)
09 -
1 teaspoon spice blend (garam masala)
10 -
1/2 teaspoon ground turmeric
11 -
Pinch of asafoetida (hing)
12 -
1 teaspoon chili powder (red)
13 -
1 tablespoon plus 1 teaspoon fresh ginger grated
14 -
3 small green chilies, chop finely
15 -
1/2 cup peas, frozen or fresh
16 -
800 grams of roughly cut white potatoes
17 -
2 tablespoons oil for frying
→ Herby Yogurt Sauce
18 -
Salt and ground pepper to your liking
19 -
A dash of fresh lemon juice
20 -
1/2 an avocado
21 -
2 garlic cloves
22 -
1/2 jalapeño or any green chili
23 -
A big handful of fresh cilantro leaves
24 -
1 cup thick yogurt
25 -
Add enough water to thin it out as needed
→ Toppings and Wrap
26 -
Pomegranate arils and cilantro for decoration (optional)
27 -
Mexican cheese (shredded), 1/2 cup or more if you'd like
28 -
1/2 cup of nylon sev
29 -
Crush 1 cup tortilla chips for crunch
30 -
1/2 cup diced onions
31 -
1/2 cup cilantro chutney
32 -
1/2 cup sweet tamarind chutney
33 -
10 large flour wraps
# Étapes de préparation:
01 -
Toss whole coriander, fennel, cumin, cloves, and peppercorn into a heavy pan. Keep the heat low and stir them for about 3–4 minutes until you can smell their aroma, and they turn a little golden. Let them cool slightly, then crush them roughly using a mortar and pestle. Put them aside.
02 -
Boil peas (fresh takes up to 6 minutes; frozen, just 2 in the microwave). In a hot skillet with oil, fry chopped chili and grated ginger for half a minute on low. Toss in the hing, turmeric, chili powder, and garam masala. Add the chopped potatoes and season with salt. Stir it well, cover the pan, and let it steam for 1 minute. Mix in the cooked peas, fresh cilantro, and mash the blend gently. Sprinkle the toasted spice mix, stir again, cover for 2 minutes, and give it one final mix. Adjust salt if required.
03 -
Pop yogurt, cilantro, chili, garlic, avocado, lemon, and seasonings into a blender. Add a splash of water to thin it if needed. Blend till smooth and creamy, then leave aside.
04 -
On a preheated skillet, quickly heat one tortilla at a time, flipping it to warm both sides, about 10 seconds each. Take it off once it’s easier to fold. Slice from the middle to the edge with a knife to create a single straight cut.
05 -
Place some potato filling in one section of the wrap. Add the tamarind and onion mixture to another part. Sprinkle crushed tortilla chips on the next quarter. Top the final section with cilantro chutney and cheese. Fold the wrap in layers, going around each section counterclockwise, into a triangle shape.
06 -
Lightly grease the same pan you used earlier. Place the folded wrap, seam side down, and weigh it down a bit. On a medium flame, allow it to get golden and crunchy on both sides by flipping once during cooking. Repeat this with the rest of the wraps.
07 -
For a fancier touch, cut the wraps in half, arrange them on a plate, and drizzle the yogurt sauce on top. Sprinkle green sev, pomegranate, or fresh cilantro for garnish. Serve right away!
# Informations complémentaires:
01 -
Heating tortillas well makes them less likely to tear when folded.
02 -
Freshly roasted spices will add a deeper and richer flavor profile.