I’ve been on a kick making these samosa wraps for weekday lunches lately – they’re more or less a copycat Amy’s Indian Samosa Wrap, if you’ve ever tried those. It’s a tortilla stuffed with spiced samosa potato filling, green peas and tofu.
A tortilla stuffed with potatoes sounds like carbs on carbs on carbs, you say? Not so! These samosa wraps boast an impressive amount of fiber and protein, especially if you grab whole wheat tortillas. You can also easily swap in gluten-free tortillas if needed. It’s almost like an Indian burrito.
If you haven’t had a samosa before, the recipe varies by country and region. But it’s always some kind of pastry stuffed with a savory filling. By far the most common type I’ve had here in the US is deep-fried Indian potato samosas. The potatoes are spiced with coriander, cumin, turmeric, and chili; the dish is usually served with one or more chutneys for dipping.
One of the most delicious things in the world, but not so healthy! That’s how my lighter samosa wraps came to be. Serve these with ketchup or chutney, add a little mayo or vegan cheese to the wrap, or just eat them as-is. My method for making the potatoes keeps them nice and moist so you don’t have to worry about the wrap being dry, even if you omit sauce.
I have a history of making spins on samosas: see my samosa soup; Jamaican sweet potato samosas; and (ancient recipe alert!) samosa stuffed peppers. Any suggestions for what my next samosa variation should be? Sound off in the comments!
For the samosa wrap filling:
- 3 cups cubed potatoes (about 4 potatoes peeled or un-peeled- I used red)
- 8 oz extra-firm tofu pressed
- 1 tsp vegetable oil (I used grapeseed)
- 1 tsp coriander seeds
- 1 and 1/2 tsp grated or minced fresh ginger
- 2 cloves garlic minced
- 1 jalapeno seeds removed, finely chopped
- 3/4 tsp ground cumin
- 1/8 tsp cayenne pepper (optional)
- 1/2 tsp garam masala
- 1/4 tsp ground turmeric
- 3/4 tsp salt
- 2 small Roma tomatoes (or one large) diced
- 1/2 cup fresh or frozen green peas
- 1/2 cup water divided
- 1/4 cup chopped fresh cilantro
- 6 whole wheat tortillas (or use gluten-free if needed)
- Boil the cubed potatoes until very tender, about 15-20 minutes; then drain. Also, if you haven't already, press the tofu using a tofu press or by wrapping it in a clean towel and placing a heavy object on top.
- Meanwhile, gather the rest of the ingredients and then heat the oil in a large skillet (nonstick works best). Add the coriander seeds and cook just until fragrant and golden, about 30-60 seconds. Add the ginger, garlic and jalapeno, and cook for another 60 seconds until slightly softened. Add the ground cumin, cayenne, garam masala, and turmeric, and cook for 30 seconds more until fragrant.
- Stir in the salt and diced tomatoes. Take the pressed tofu and crumble it into the pan. Cook, stirring frequently, for about 3-5 minutes or until the tofu is well incorporated with the spices.
- Mash the cooked potatoes well and add them to the pan along with the green peas and 1/4 cup of water. Stir well, reduce the heat to medium-low, and continue cooking until everything is heated through, about 5 more minutes. Stir in the cilantro and the rest of the water. Season to taste with more salt and heat.
- Once the filling is cool enough to handle, assemble the wraps by scooping about 1/6 of the filling into each tortilla and carefully rolling it, tucking in the sides as you go. (If needed, warm the tortillas briefly first to ease rolling). Serve warm or cold!
Adapted from Vegan Richa’s Indian Kitchen.